Barbecue Portobello Quesadillas

Name: Barbecue Portobello Quesadillas
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Yield: 4 serving(s)
Ingredients: 1/2 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); 3/4 cup shredded monterey jack cheese

Submitted by ratherbeswimmin

"EatingWell"

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Ready In:: 48mins
Ingredients:: 10
Serves:: 4

ingredients

¹⁄₂ 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)
³⁄₄ cup shredded monterey jack cheese

directions

Combine barbecue sauce, tomato paste, vinegar, and chipotle in a medium bowl.
Gently scrape off and discard the gills from the underside of the mushroom caps; dice the caps.
Heat 1 tablespoon 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, 5-7 minutes.
Transfer to the bowl with the barbecue sauce; stir to combine.
Wipe out the skillet.
Place tortillas on a work surface; spread 3 tablespoons cheese on half of each tortilla, and top with 1/4 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, 3-4 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.
378 calories, 15 g fat, 48 g carb, 5 g fiber.