Barbecue Portobello Quesadillas
Ingredients
- 1/2 cup prepared barbecue sauce
- 1 tablespoon tomato paste
- 1 tablespoon cider vinegar
- 1 chipotle chile in adobo sauce (see Note), minced*
- 1 tablespoon canola oil
- 1 pound portobello mushroom caps, gills removed, diced
- 1 medium onion, finely diced
- 4 8- to 10-inch whole-wheat tortillas
- 3/4 cup shredded Monterey Jack cheese
- 2 teaspoons canola oil
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