Barbecue Portobello Quesadillas

• 2-3 tablespoons prepared barbecue sauce
• 1 1/2 teaspoons tomato paste
• 1 1/2 teaspoons cider vinegar
• 1/2 chipotle chile in adobo sauce
• 1 tablespoon canola oil, divided
• 1/2 pound portobello mushroom caps, (about 2 1/2 medium), gills removed (a spoon works well), diced
• 1/2 medium red onion, finely diced
• 2 8-inch whole-wheat tortillas
• 6 tablespoons shredded Monterey Jack cheese

1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
2. Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add the 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.
3. Place the tortillas on a work surface. Spread 3 tablespoons of cheese on half of each tortilla and top with half of the filling. Fold tortillas in half, pressing gently to flatten.
4. Heat 1 teaspoon oil in the pan over medium heat. Add the quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Cut each quesadilla into wedges (a pizza cutter does the job nicely) and serve.

barbecue sauce, tomato paste, cider vinegar, canola oil, mushroom caps, red onion, tortillas, shredded monterey jack cheese

Taken from www.epicurious.com/recipes/member/views/barbecue-portobello-quesadillas-50182420 (may not work)