Heat up a frying pan over medium heat with the olive oil and butter. Once it’s hot enough add in the shallots and fry gently. Add the mushrooms, the Chipotle Paste and stir. Cook them over a high heat for a minute or two.Once the mushrooms get a bit softer add a splash of vinegar, the baby spinach and let it wilt with the mushrooms. Simply season with a pinch of salt and pepper, and set aside.Get your Soft Taco Wraps, the grated cheese and the mushroom mixture. Add grated cheese into each wrap, then top with a spoonful of mushrooms and finish with a bit more grated cheese on top. Fold them in half and repeat the same process with the rest of the filling and cheese.Heat up a nonstick frying pan, and when it’s nice and warm place two quesadillas at a time into it. Let the bottom get toasty and golden brown, then flip to get the other side cooked and the cheese melted.Serve your quesadillas warm with a spoonful of Tomatillo Salsa. Enjoy!