Barbecue Portobello Quesadillas

Ingredients

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

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Recipe Notes 

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