Barbecue Portobello Mushroom Quesadillas
Everyone loves a good quesadilla. When we crave corn often, it is a sign our body’s serotonin level is imbalanced between the gut and brain. Be mindful and observe your cravings. Eating more fiber, vegetables, and healthy fat can switch this craving.
- 1/2 cup Barbecue Sauce (without high fructose corn syrup)
- 1 tablespoon tomato paste
- 1 tablespoon organic cider vinegar
- 1 chipotle chile in adobo sauce, minced, or 1/4 teaspoon ground chipotle pepper
- 1 tablespoon plus 2 teaspoons grape seed oil, divided
- 1 pound portobello mushroom caps, (about 5 medium), gills removed, diced
- 1 medium onion, finely diced
- 4 (8- to 10-inch) sprouted grain tortillas or corn
- 3/4 cup shredded organic raw cheddar cheese
- 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 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.