Categories: Appetizers, EatingWell, Mushrooms, Quesadillas

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

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.

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