Ingredients

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

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Cooking Directions

Step 1

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

Step 2

Heat 2 teaspoons 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.

Step 3

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.

Step 4

Heat 1 teaspoon oil in the pan over medium heat. Add the quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Cut each quesadilla into wedges and serve.