1/4 cup barbecue sauce
1 1/2 tsp tomato paste
1 1/2 tsp apple cider vinegar
1 chipolte chile in adobo
1 tbsp canola oil
1/2 lb portobello, gills removed and diced
1/2 onion, diced
6 tbsp monterrey jack cheese
Mix together the barbecue sauce, tomato paste, vinegar and chipolte in a bowl.
Heat up a skillet on medium heat and add the mushrooms. Cook for about 5 minutes, then add the onion. Cook until mushrooms are browning. Add to the bowl of barbecue sauce mixture. Combine thoroughly.
Clean out the pan and set aside. Assemble the quesadilla by first adding cheese to half the tortilla and 1/2 cup filling. Fold tortilla in half and press to flatten slightly.
Add 1 tsp oil to the pan on medium heat. Add the quesadilla and cook until golden. Cut into wedges and serve.