BBQ Mushroom and Eggplant Quesadillas + a Giveaway!

Father's Day is fast approaching, and I tend to give my dad the same thing every year: a gift card to a local butcher shoppe and some marinades and spices. He loves cooking and grilling, so my annual Father's Day gift is always a winner.

So, when the folks at Chicken Soup for the Soul (remember those books??) reached out to me and asked if I wanted to try some of their new barbecue sauces - and give one of you a bottle in return - I happily said yes. Nothing tells dad you love him more than a bottle of delicious BBQ sauce, destined for his favorite meats and veggies.

Chicken Soup for the Soul carries four BBQ sauce flavors: Classic, Buffalo, Sweet Chipotle Bourbon, and Honey Mustard (all vegetarian-friendly). 

I used the Classic BBQ Sauce in this recipe for a smoky and sweet twist on the typical quesadilla. Chicken Soup's Classic sauce is packed with flavor, and I found myself consistently dipping my finger in the bottle for another taste. I used a generous amount in this recipe (the instructions on the bottle recommend using a heavy hand), and every bite - mixed with the spicy, melted cheddar cheese - was even more indulgent and delicious than the previous one.

BBQ Mushroom and Eggplant Quesadillas

Yields: 2 quesadillas

-2 tablespoons olive oil

-1/4 large yellow onion (or 1/2 small yellow onion), thinly sliced

-1 large portobello mushroom, cut into large chunks

-1 cup chopped cooked eggplant (we had cooked ours on the grill, but cook yours as you wish)

-Salt and black pepper, to taste

-2 heaping tablespoons Chicken Soup for the Soul Classic BBQ Sauce

-1/2 cup shredded habanero cheddar cheese (or plain cheddar will do)

-2 10-inch whole wheat tortillas

Directions:

1.) In a large saute pan, heat olive oil over medium heat. Add onions and cook until they begin to soften and turn translucent, about 5 minutes. Add mushrooms and cook until they begin to brown, about 4 minutes more.

2.) Add eggplant and season with salt and pepper. Add BBQ sauce, stir, and cook for about 2-3 minutes more, or until BBQ sauce is warmed through.

3.) Sprinkle 1/4 cup shredded cheese on each tortilla (I sprinkle some under and on top of toppings to help "glue" everything together). Pile half of the mushroom and eggplant filling on top of the cheese, and fold the other half of the tortilla over the filling. 

4.) Place a lightly greased frying pan over medium heat. Once hot, place quesadillas in the pan and cook on one side until golden brown. Carefully flip each quesadilla and cook on the opposite side until golden brown. Serve.

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I honestly didn't need any garnishes or condiments with my quesadilla (and I am most definitely a condiment girl). The Classic BBQ Sauce boasted such an incredible flavor, and mixed with the sweet onions and the "meaty" mushrooms and eggplant, it was a divine combination of flavors and textures all on its own.

The generous folks at Chicken Soup for the Soul have offered to give one bottle of their BBQ sauce away to one lucky EE reader! (Winner gets to pick the flavor of their choice). To enter, simply comment on this post about which flavor you'd like to try and why. For an extra entry, tweet: "I want to #win BBQ Sauce from @MichellePC & @ChickenSoupSoul! #summer #FathersDay". Just leave a second comment here with your tweet. I will randomly pick a winner on Tuesday, June 10th.

*Please note: This giveaway is open to U.S. residents only.

Oh, and if you're looking to buy a few bottles, the BBQ sauces are available at Stop & Shop.

I received the Classic and Buffalo BBQ Sauces in return for hosting this giveaway, but all opinions are my own. 

This giveaway is now closed. 

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