Just another recipe for future use
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
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. 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.
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