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Mini Mushroom Spinach Quesadilla Pockets are a delightful fusion of taste and nutrition, presenting a bite-sized treat that satisfies cravings while offering a healthy alternative to traditional snacks. These quesadilla pockets are essentially a playful take on the classic quesadilla, filled with a savory blend of fresh spinach and mushrooms, all enveloped in a warm, soft tortilla. Ideal for a quick snack, a sophisticated appetizer for gatherings, or even a light meal, these mini pockets encapsulate the essence of convenience without compromising on flavor or nutrition.

Mini Mushroom Spinach Quesadilla Pockets

Discover the delicious and nutritious Mini Mushroom Spinach Quesadilla Pockets, perfect for any meal or snack! Packed with fresh spinach and savory mushrooms, these bite-sized treats offer a healthy twist on a classic favorite. Easy to make and versatile, they’re great for gatherings or quick lunches. Enjoy the rich flavors wrapped in a warm tortilla, and elevate your snack time with this satisfying, plant-based option. Try them today!
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Ingredients
  

8 small flour tortillas

1 cup fresh spinach, chopped

1 cup mushrooms, finely diced (cremini or button mushrooms recommended)

1 cup shredded mozzarella cheese

1/2 cup ricotta cheese

1 tablespoon olive oil

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon paprika

Salt and pepper to taste

Fresh cilantro or parsley, for garnish (optional)

Sour cream or salsa, for serving (optional)

Instructions
 

Sauté the Vegetables: In a large skillet, warm the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Incorporate the diced mushrooms into the skillet and cook for 5-7 minutes, stirring occasionally, until they are browned and tender. Next, add the chopped spinach, continuing to cook for an additional 2-3 minutes until just wilted. Season the mixture with cumin, paprika, salt, and pepper. Remove from heat and allow to cool slightly.

    Combine the Filling: In a mixing bowl, combine the sautéed mushroom and spinach mixture with the ricotta and mozzarella cheeses. Use a fork or spatula to mix thoroughly until all ingredients are well combined, ensuring an even distribution of flavors.

      Assemble the Quesadilla Pockets: Take one flour tortilla and place approximately 2 tablespoons of the filling mixture on one half. Fold the tortilla over to create a half-moon shape, and gently press the edges to seal. Repeat this process with the remaining tortillas and filling, making sure not to overstuff.

        Cook the Quesadillas: Lightly grease the skillet with a drizzle of olive oil and heat over medium. Place the filled quesadilla pockets in the skillet (cook in batches if necessary). Cook each side for about 2-3 minutes, or until the tortillas turn golden brown and crispy, while the cheese inside melts.

          Serve: Once cooked, remove the quesadilla pockets from the skillet and let them cool for a minute. Cut each pocket in half or serve them whole on a platter. For an appealing presentation, garnish with fresh cilantro or parsley. Serve alongside sour cream or salsa for dipping.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings