Barbecue Portobello and Spinach Quesadillas

• 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

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.

barbecue sauce, tomato paste, apple cider vinegar, canola oil, canola oil, portobello mushroom, onion, spinach, fresh cilantro, whole wheat tortillas, shredded monterey jack cheese

Taken from www.food.com/recipe/barbecue-portobello-and-spinach-quesadillas-479851 (may not work)