Barbecue Portobello Quesadillas

EatingWell

• Ready In: 48 mins
• 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

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.