Barbecue Portobello Quesadillas
Pan-sauteed mushrooms are mixed with a mixture of barbeque sauce, tomato paste, cider vinegar and pickled chipotle pepper, which makes a delicious filling to the quesadillas. An easy, tasty yet wholesome week-night meal.
apple cider vinegar
pickled chipotle pepper
in adobo sauce, minced, or 1/4 teaspoon ground chipotle pepper
caps, gills removed, diced, 5 medium
finely diced, medium size
flour tortillas, whole wheat
8 to 10 inches
monterey jack cheese
Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
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.
Place tortillas on a work surface.
Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about ½ cup) of the filling.
Fold tortillas in half, pressing gently to flatten.
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.