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Vegetarian Barbecue Quesadillas

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Vegetarian Barbecue Quesadillas

Ingredients:

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

Instructions:

  • 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, 1 T. cilantro, 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 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
  •   Makes 4 servings.

Per serving: 311 calories; 13 g fat ( 5 g sat , 6 g mono ); 19 mg cholesterol; 43 g carbohydrates; 11 gprotein; 5 g fiber; 710 mg sodium; 771 mg potassium

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