Combine barbecue sauce, tomato paste, vinegar, and chipotle in
a medium bowl. Heat 1 tablespoon 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 1/4 (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 2
quesadillas and cook, turning once, until golden on both sides, 3 to
4 minutes total. Transfer to a cutting board and tent with foil to
keep warm. Repeat with the remaining 1 teaspoon oil and
quesadillas. Cut each quesadilla into wedges and serve.
Tip- 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.
Originally Submitted
5/12/2009
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