Barbecue Portobello Quesadillas
- 1/2 cup prepared BBQ sauce
- 1 tbs tomato paste
- 1 tbs cider vinegar
- 1 chipotle chile in adobo sauce or 1/4 tsp ground chipotle pepper
- 1 tbs plus 2 tsp canola oil, divided
- 1 lb portobello mushroom caps (about 5 medium), gills removed, diced
- 1 medium onion, finely diced
- 4, 8-10 inch whole wheat tortillas
- 3/4 cup shredded Monterey Jack cheese
- Combine BBQ sauce, tomato paste, vinegar, and chipotle in a medium bowl. Heat 1 tbs 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, 5-7 minutes. Transfer the vegetables to the bowl with the BBQ sauce; stir to combine. Wipe out the pan. Place tortillas on a work surface. Spread 3 tbs cheese on half of each tortilla and top with 1/4 (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten. Heat 1 tsp oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3-4 minutes total. Transfer to a cutting board and tent iwth foil to keep warm. Repeat with the remaining 1 tsp oil and quesadillas. Cut each quesadilla into wedges and serve.
bbq sauce, tomato, vinegar, ground chipotle pepper, canola oil, portobello mushroom caps, onion, shredded monterey jack cheese
Taken from www.epicurious.com/recipes/member/views/barbecue-portobello-quesadillas-52850361 (may not work)