BBQ Pork Quesadillas

We had some leftover pork chops in the refrigerator that needed to be used.  I began looking for BBQ pork chop recipes.  This recipe is based on a recipe of Rachel Ray's that I came across.  I made a few changes like adding BBQ sauce and mushrooms and substituting goat cheese.  I LOVED this meal.  Jeremy liked it too but thought it was a little too spicy.

• 4-5 small leftover pork chops (or 2-3 large), diced
• 2- 3 TBS olive oil
• 1/2 cup BBQ sauce
• 1 small onion, diced
• 1 pint fresh mushrooms, washed and diced
• 1 can diced tomatoes
• 1 tsp cumin
• 1 chipotle pepper in adobe sauce, finely chopped
• monterey jack cheese (substitute: chipotle pepper goat cheese)
• salt and pepper
• 5-7 flour tortillas (substitute: gluten free wraps)

1. Place diced pork chops in bowl and mix with BBQ sauce, cumin, and chipotle pepper.
2. Saute onions & mushrooms in large saucepan for 3-4 minutes.  Add tomatoes and pork mixture.  Sprinkle with salt and pepper.  Cook until warmed through.
3. Once pork mixture is heated, pour into a bowl.
4. Spray a medium saucepan with non-stick spray.  Turn heat to med-high.  Place first tortilla in pan. Spread half the tortilla with pork mixture.  Sprinkle with cheese and close wrap.
5. Cook tortilla until browned.  Flip tortilla over and cook other side until browned.
6. Remove from saucepan and cut into triangles.