This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.
Serves 2 Prep Time 45 min. Total Time 45 min.
Nutrition Profile: Diabetes Appropriate Healthy Weight High Calcium High Fiber High Potassium Low Calorie Low Cholesterol
1/4 cup prepared barbecue sauce
1 1/2 teaspoons tomato paste
1 1/2 teaspoons cider vinegar
1/2 chipotle chile in adobo sauce, (see Note), minced, or 1/8 teaspoon ground chipotle pepper
1 tablespoon canola oil, divided
1/2 pound portobello mushroom caps, (about 2 1/2 medium), gills removed, diced
1/2 medium onion, finely diced
2 8- to 10-inch whole-wheat tortillas
6 tablespoon shredded Monterey Jack cheese
Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
Heat 2 teaspoons 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 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
Heat 1 teaspoon oil in the pan over medium heat. Add the quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Cut each quesadilla into wedges and serve.
Ingredient note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Ground chipotle, made from dried smoked jalapeños, can be found in the specialty-spice section of most supermarkets or online at penzeys.com.