1/3 cup milk (for the bread crumbs, I just used ready bread crumbs. Yay less work!)
3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta) (sadly I did not use this, I know blasphemy! But we were fatty enough!)
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided* (I did not use this at all)
3 tablespoons finely chopped flat-leaf parsley
Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes. (Skipped soakingness and stuff)
Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. (Did not have pancetta) Cool slightly.
Squeeze bread to remove excess milk, then discard milk. (Did not do this) Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. (I cut out the tomato paste) Form 12 meatballs and arrange in another 4-sided sheet pan (I used a 9×13 roasting dish). (uhh, I made around 25-30 ish 1-inch meatballs...it's a lot!)
Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes (though mine took a good 5 minutes longer). (Skipped the brushing part)
Onto the quesadillas!
1 1/2 teaspoons tomato paste (I did not use this)
1 1/2 teaspoons cider vinegar (I did not use this)
1/2 chipotle chile in adobo sauce (I did not use this)
1 tablespoon canola oil, divided
1/2 pound portobello mushroom caps, (about 2 1/2 medium), gills removed (a spoon works well), diced
1/2 medium red onion, finely diced
2 8-inch whole-wheat tortillas
6 tablespoons shredded Monterey Jack cheese
Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add the 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. (I salted and peppered and added some cayenne pepper to the veggies but no bbq sauce) Wipe out the pan.
Place the tortillas on a work surface. Spread 3 tablespoons of cheese on half of each tortilla and top with half of the filling. Fold tortillas in half, pressing gently to flatten. (So I really like avocados, so I added a couple slices of avocado)
Heat 1 teaspoon oil in the pan over medium heat. (I didn't add oil to the pan) Add the quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Cut each quesadilla into wedges (a pizza cutter does the job nicely) and serve.