RECIPE: BBQ Portobello Quesadillas
¼ cup readymade barbeque sauce
1½ tsp tomato paste
1½ tsp vinegar
¼ tsp chilli powder
1 tbsp canola oil, divided
3 Portobello mushrooms, cleaned and diced
½ medium onion, finely diced
2 wholewheat tortillas
6 tbsp reduced-fat Monterey Jack cheese, grated
1. Combine the barbeque sauce, tomato paste, vinegar and chilli powder in a bowl.
2. Heat 2 tsp oil in a large non-stick skillet over a medium heat. Add the mushrooms and cook, stirring occasionally, for 5 minutes. Add the 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 barbeque sauce and mix together. Wipe out the pan.
3. Place the tortillas on a work surface. Spread 3 tbsp cheese on half of each tortilla and top with the mushroom filling. Fold the tortillas in half, pressing gently to flatten.
4. Heat 1 tsp oil in the pan over a medium heat. Add the quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes in total. Cut each quesadilla into wedges and serve.