Barbecue Portobello and Spinach Quesadillas

Ingredients

• 12 cup prepared barbecue sauce
• 1 tablespoon tomato paste (I used ketchup)
• 1 tablespoon apple cider vinegar
• 1 chipotle chile in adobo
• 1 tablespoon canola oil
• divided
• 2 teaspoons canola oil
• divided
• 1 lb portobello mushroom cap (about 5 medium)
• 1 medium onion
• finely diced
• 1 -3 cup spinach (I used frozen
• thawed
• squeezed dry) (optional)
• 14 cup fresh cilantro
• chopped (optional)
• 4 whole wheat tortillas (8 to 10 inch)
• 34 cup shredded monterey jack cheese

Instructions

1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
3. Add mushrooms and cook, stirring occasionally, for 5 minutes.
4. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes.
5. Add spinach and cilantro and cook another minute or so to heat.
6. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine.
7. Wipe out the pan.
8. Place tortillas on a work surface.
9. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling.
10. Fold tortillas in half, pressing gently to flatten.
11. Heat 1 teaspoon oil in the pan over medium heat.
12. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total.
13. Transfer to a cutting board and tent with foil to keep warm.
14. Repeat with the remaining 1 teaspoon oil and quesadillas.
15. Cut each quesadilla into wedges and serve.