Healthy Superbowl Snack

BBQ Portobello Quesadillas
(makes 4 servings)

Ingredients:
1/2 Cup BBQ Sauce
1 Tbsp Tomato Paste
1 Tbsp Cider Vinegar
1 Chipotle Chili in Adobo Sauce (minced) or 1/4 Tsp Ground Chipotle Pepper
1 Tbsp plus 2 Tsp Canola Oil
1 Pound Porotbello Mushroom Caps (diced)
1 Medium Onion (diced)
4 Whole Wheat Tortillas
3/4 Cup Shredded Monterey Jack Cheese

Instructions:
Combine BBBQ sauce, tomato paste, vinegar & chipotle in medium bowl.

Heat 1 Tbsp oil in 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 begin to brown, approximately 5-7 minutes. Transfer the vegetables to the bowl with the BBQ sauce, stir to combine. Wipe out the pan.

Place tortillas on a work surface. Spread 3 Tbsp cheese on half of each tortilla and top with one 4th (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.

Heat 1 Tsp oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3-4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 Tsp oil and quesadillas. Cut each quesadilla into wedges and serve.