Barbecue Portobello Quesadillas for Two

http://www.eatingwell.com/recipes/barbecue_portobello_quesadillas_for_two.html

From EatingWell:  March/April 2009

This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.

2 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

• 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 tablespoons shredded Monterey Jack cheese

Preparation

1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
2. 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.
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 the quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Cut each quesadilla into wedges and serve.

Nutrition

Per serving : 319 Calories; 14 g Fat; 5 g Sat; 6 g Mono; 19 mg Cholesterol; 42 g Carbohydrates; 12 g Protein; 5 g Fiber; 587 mg Sodium; 767 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 other carbohydrate, 1 high-fat meat, 1 fat

Tips & Notes

• 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.