barbecue portobello quesadillas

Ingredients

• Servings: 4
• 1/2 cup prepared barbecue sauce
• 1 tablespoon tomato paste
• 1 tablespoon vinegar
• 1 chipotle chile in adobo sauce (see note), minced*
• 1 tablespoon canola oil
• 1 pound portobello mushroom caps, gills removed, diced
• 1 medium onion, finely diced
• 4 8- to 10-inch whole-wheat tortillas
• 3/4 cup shredded monterey jack cheese
• 2 teaspoons canola oil

Recipe

Ready Time: 45 mins


• combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
• heat 1 tablespoon oil in a large nonstick skillet over medium heat. add mushrooms and cook, stirring occasionally, for 5 minutes. add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. transfer the vegetables to the bowl with the barbecue sauce; stir to combine. wipe out the pan.
• place tortillas on a work surface. spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. fold tortillas in half, pressing gently to flatten.
• heat 1 teaspoon oil in the pan over medium heat. add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. transfer to a cutting board and tent with foil to keep warm. repeat with the remaining 1 teaspoon oil and quesadillas. cut each quesadilla into wedges and serve.