Love having quesadillas for dinner. Fast and very simple. Decided to make a black bean topping tonight instead of just spooning on Pace picante sauce. Also wanted to see what happened when I added BBQ sauce to the tortilla. What happened was deliciousness!
Mushroom Spinach Quesadilla:
Brush a large tortilla a little bit of BBQ sauce (about 1 t) combined with four shakes of McIlhenny's Tabasco Chipotle Pepper Sauce. Cover the tortilla to about 1/2 inch of the edge with a very liberal sprinkling of sharp cheddar. Top that with a sauteed mix of portobella mushrooms slices and chopped red onion. I used Habanero Olive Oil, but regular oil is fine. Then tear about a cup of fresh spinach in to pieces entirely covering the cheese and other veges. After spraying a non-stick pan with a light spray of oil, heat the pan over medium high heat. When the pan is hot, place a second tortilla on the spinach. Pan grill the quesadilla on one side for several minutes (check for brownness and melty cheesy goodness before the one and only flip). Before flipping, spray a bit of oil on top of the uncooked tortilla and continue to cook til a nice brown. The tortilla will crisp up a bit. Cut in to fourths.
Black Bean Topping:
To one can of rinsed black beans add about 3/4 of a can of crushed tomatoes with chilis, a generous dose of chili powder, cumin, and Chipotle Pepper sauce. Simmer until hot, spoon over the quesadilla.