Barbecue Portobello Quesadillas
1/2 cup prepared barbecue sauce 1 tablespoon plus 2 teaspoons canola oil, divided 1 chipotle chile in adobo sauce, (see Note), minced, or 1/4 teaspoon ground chipotle pepper 1 tablespoon cider vinegar 3/4 cup shredded Monterey Jack cheese 1 medium onion, finely diced 1 pound portobello mushroom caps, (about 5 medium), gills removed, diced 1 tablespoon tomato paste 4 8-inch whole-wheat tortillas
1Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl. 2Heat 1 tablespoon oil in a large nonstick skillet over medium heat. 3Add mushrooms and cook, stirring occasionally, for 5 minutes. 4Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. 5Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan. 6Place tortillas on a work surface. 7Spread 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. 8Heat 1 teaspoon oil in the pan over medium heat. 9Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. 10Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. 11Cut each quesadilla into wedges and serve.