Meatless Monday: BBQ Portabello Quesadilla

This may not be a particularly gorgeous photo, but ohhhemmmgeeeee this was so good.  My husband raved about it, saying, "If this tastes half as good as it smells, we are going to LOVE this."  He was right, too, because it was outstandingly good.  Moreover, it was so fast to put together (a little bit of dicing, but not too much, and the time to grate the cheese), it's a perfect meatless meal!

BBQ Portobello Quesadillas  Source:  Eating Well

Ingredients

• 1/2 cup prepared barbecue sauce
• 1 tablespoon tomato paste
• 1 tablespoon cider vinegar
• 1 chipotle chile in adobo sauce, (see Note), minced, or 1/4 teaspoon ground chipotle pepper
• 1 tablespoon plus 2 teaspoons canola oil, divided
• 1 pound portobello mushroom caps, (about 5 medium), gills removed, diced
• 1 medium onion, finely diced
• 4 8- to 10-inch whole-wheat tortillas
• 3/4 cup 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 one-fourth (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.