Ingredients
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
Preparation
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.
