Barbecue Portobello Quesadillas

• 12 cup barbecue sauce
• 1 tablespoon tomato paste
• 1 tablespoon cider vinegar
• 1 chipotle chile in adobo, minced (or 1/4 t. ground chipotle pepper)
• 1 lb portobello mushroom cap (about 5 medium)
• 1 tablespoon canola oil, plus
• 2 teaspoons canola oil
• 1 medium onion, finely diced
• 4 whole wheat tortillas (8-10 inch diameter)
• 34 cup shredded monterey jack cheese

1. Combine barbecue sauce, tomato paste, vinegar, and chipotle in a medium bowl.
2. Gently scrape off and discard the gills from the underside of the mushroom caps; dice the caps.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
4. Add the mushrooms and cook, stirring occasionally, for 5 minutes.
5. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5-7 minutes.
6. Transfer to the bowl with the barbecue sauce; stir to combine.
7. Wipe out the skillet.
8. Place tortillas on a work surface; spread 3 tablespoons cheese on half of each tortilla, and top with 1/4 of the filling.
9. Fold tortillas in half, pressing gently to flatten.
10. Heat 1 teaspoon oil in the pan over medium heat.
11. Add 2 quesadillas and cook, turning once, until golden on both sides, 3-4 minutes total.
12. Transfer to a cutting board and tent with foil to keep warm.
13. Repeat with the remaining 1 teaspoon oil and quesadillas.
14. Cut each quesadilla into wedges and serve.
15. 378 calories, 15 g fat, 48 g carb, 5 g fiber.

barbecue sauce, tomato paste, cider vinegar, ground chipotle pepper, portobello mushroom, canola oil, canola oil, onion, whole wheat tortillas, shredded monterey jack cheese

Taken from www.food.com/recipe/barbecue-portobello-quesadillas-474380 (may not work)