Barbecue Portobello and Spinach Quesadillas

1. 1

   Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.

2. 2

   Heat 1 tablespoon oil in a large nonstick skillet over medium heat.

3. 3

   Add mushrooms and cook, stirring occasionally, for 5 minutes.

4. 4

   Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes.

5. 5

   Add spinach and cilantro and cook another minute or so to heat.

6. 6

   Transfer the vegetables to the bowl with the barbecue sauce; stir to combine.

7. 7

   Wipe out the pan.

8. 8

   Place tortillas on a work surface.

9. 9

   Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling.

10. 10

    Fold tortillas in half, pressing gently to flatten.

11. 11

    Heat 1 teaspoon oil in the pan over medium heat.

12. 12

    Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total.

13. 13

    Transfer to a cutting board and tent with foil to keep warm.

14. 14

    Repeat with the remaining 1 teaspoon oil and quesadillas.

15. 15

    Cut each quesadilla into wedges and serve.

* Per serving · 4 servings · Values may vary.