Categories: Vegetarian

Ingredients

• 1/2 cup prepared barbecue sauce
• 1/2 tablespoon tomato paste
• 1/2 tablespoon cider vinegar
• 1/8 teaspoon ground chipotle pepper
• 1/2 tablespoon plus 1 teaspoons canola oil, divided
• 2 medium portobello caps
• 1 small onion, finely diced
• 2 8- to 10-inch whole-wheat tortillas
• 1/4 cup shredded Monterey Jack cheese

Directions

1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.

3. Add mushrooms and cook, stirring occasionally, for 5 minutes.

4. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes.

5. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.

6. Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.

7. Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas.

8. Cut each quesadilla into wedges and serve.

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