Barbecue Portobello Quesadillas for Two

Combine barbecue sauce, tomato paste, vinegar, and chipotle in a medium bowl.

Heat 2 teaspoons 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 1/4 (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 the quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Cut each quesadilla into wedges and serve.

Carb Servings: 1 1/2 starch, 1 vegetable, 1 other carbohydrate, 1 high-fat meat, 1 fat. Carbohydrate Servings: 2 1/2. Nutrition Bonus: Potassium (22% daily value), Calcium (19% dv).