Barbecue Portobello Quesadillas

By naqgal90

This vegetarian quesadilla filling is remi­niscent of pulled pork. We like to use a smoky barbecue sauce for this recipe and add a touch of chipotle chile pepper for extra heat.

Ingredients

• 1/2 cup prepared barbec:ue sauce
• 1 tablespoon tomato paste
• 1 tablespoon cider vinegar
• 1 chipotle chile in adobo sauce minced, or 1/4 teaspoon ground chipotle pepper
• 1 tablespoon plus 2 teaspoons canola
• oil, divided
• 1 pound portobello mushroom caps (about 5 medium), gills removed, diced
• 1 medium onion, finely diced
• 4 8-to 10-inch whole-wheat tortillas 3/4 cup shredded Monterey Jack cheese

Preparation

Step 1

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; stirtocombine. 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.