Grilled Mushroom, Spinach and Goat Cheese Quesadillas

Recipe and image courtesy of Maddie and Kiki Longo (maddieandkiki.com)

• 1 Tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 1 medium onion, chopped
• 3 or 4 garlic cloves, finely minced
• 8 oz spinach leaves
• 1½ Tbsp favorite barbecue rub
• 5 oz plain goat cheese, crumbled
• 4 large (10-inch) tortillas

Preheat grill to medium-high heat. Heat oil in a large cast-iron skillet placed on grill. Add mushrooms and onion. Cook 10 minutes or until nicely browned. Add garlic; cook 1 minute. Add spinach; gently stir. Cook about 5 minutes, until spinach is wilted. Season with barbecue rub.

Spoon a quarter of the filling evenly onto half a tortilla. Top with a quarter of the goat cheese. Fold the tortilla over, and press lightly. Cook directly on prepared grill over high heat for about 1 minute per side, until nicely browned. Repeat for remaining tortillas. Cool slightly before slicing each tortilla into 3 equal wedges. Makes 4 servings.