Barbeque Quesadillas

• 8 whole Medium Sized Flour Tortillas
• 1 cup Your Favorite BBQ Sauce
• 2 cups Monterey Jack Cheese, Grated
• 8 whole Large Cremini Or Button Mushrooms, Sliced
• 2 cups Baby Spinach

1. Heat a large pan or griddle to medium heat.
2. Brush one side of the tortillas with BBQ sauce liberally and place 1/4 cup of the grated cheese over half of each tortilla.
3. Then divide the vegetables evenly over the cheese and fold the tortillas in half.
4. Grill on a pan or griddle sprayed with canola oil, a couple at a time, for a few minutes on each side, checking to ensure the cheese is melted and they are nice and lightly browned.
5. Keep cooked quesadillas warm while cooking the rest.
6. Serve and watch the smiles.
7. Note: You can easily add cooked steak or chicken to this recipe for meat lovers.

flour tortillas, cheese, cremini, spinach

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/barbeque-quesadillas/ (may not work)