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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