Barbecue Portobello Quesadillas

Contributed By: sbourbon
MSN

This smoky, mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.

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Total Preparation Time: 45 minutes
Ingredients: Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 4
Origin: American
Mexican & Spanish
Meal Type: Entree
Appetizers
Snack

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Ingredients

1/2 cup( S) prepared barbecue sauce
1 tablespoon( S) tomato paste
1 tablespoon( S) cider vinegar
1 Chipotle chile in adobo sauce (see Tips & Techniques), minced, or 1/4 teaspoon ground chipotle pepper
1 tablespoon( S) (plus 2 teaspoons) canola oil, divided
1 pound( S) (about 5 medium) portobello mushroom caps, gills removed, diced
1 Medium onion, finely diced
4 (8- to 10-inch) whole-wheat tortillas
3/4 cup( S) shredded Monterey Jack cheese

Preparation

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. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.

3.Place tortillas on a work surface. Spread 3 tablespoons 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.

4.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. Cut each quesadilla into wedges and serve.