Barbecue Portobello and Spinach Quesadillas

The smoky mushroom filled quesadilla is reminiscent of pulled pork, without the meat! A touch of chipotle pepper adds extra heat. This makes alot of sauce. You could cut in half if desired(or save for another one later). Serve with coleslaw and guacamole for a meal to remember. I added spinach and cilantro to the recipe. From Eating Well magazine(March/April 2009)

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄2 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)
• 1⁄4 cup fresh cilantro, chopped (optional)
• 4  whole wheat tortillas (8 to 10 inch)
• 3⁄4 cup  shredded monterey jack cheese

Directions

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. 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. Add spinach and cilantro and cook another minute or so to heat. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.
3. Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
4. Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.