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Welcome to the delightful world of mini mushroom spinach quesadilla pockets—a culinary creation that masterfully combines flavors, textures, and nutritional benefits. These bite-sized treats are not only a feast for the taste buds but also a practical solution for those seeking quick meals or snacks. Perfect for entertaining guests, serving as a light lunch, or simply enjoying as an afternoon snack, these quesadilla pockets are versatile enough to cater to a variety of dietary preferences.

Mini Mushroom Spinach Quesadilla Pockets

Discover the deliciousness of mini mushroom spinach quesadilla pockets! These bite-sized treats are packed with flavorful sautéed mushrooms, fresh spinach, and a perfect blend of mozzarella and feta cheese. Perfect for quick snacks, light lunches, or entertaining guests, they cater to various dietary preferences. Learn how to prepare them step by step and enjoy the rich flavors while benefiting from their nutritious ingredients. Elevate your snacking game with this delightful recipe!
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Ingredients
  

1 cup fresh mushrooms, finely chopped

2 cups fresh spinach, loosely packed and roughly chopped

1 cup shredded mozzarella cheese

1/2 cup crumbled feta cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon olive oil

1/2 teaspoon ground cumin

1/4 teaspoon red pepper flakes (optional, for heat)

Salt and pepper to taste

4 small flour tortillas

Cooking spray or additional olive oil for grilling

Instructions
 

Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

    Cook the Mushrooms: Add the finely chopped mushrooms to the skillet and cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are browned.

      Add Spinach: Stir in the chopped spinach, ground cumin, red pepper flakes (if using), and season with salt and pepper. Cook for another 2-3 minutes until the spinach has wilted. Remove the skillet from heat.

        Combine Cheeses: In a medium bowl, mix the sautéed vegetable mixture with the shredded mozzarella and crumbled feta cheese until well combined.

          Assemble Quesadilla Pockets: Place a tortilla on a flat surface. Spoon about 1/4 of the mushroom-spinach mixture onto one half of the tortilla. Fold the tortilla over to create a pocket. Repeat with the remaining tortillas and filling.

            Cook Quesadilla Pockets: Spray a non-stick skillet with cooking spray or add a drizzle of olive oil. Heat over medium heat. Place the filled tortillas in the skillet in a single layer (you may need to do this in batches). Cook for 3-4 minutes on each side, or until golden brown and crispy.

              Serve: Remove the quesadilla pockets from the skillet and let them cool slightly. Cut in half if desired, and serve warm with salsa, guacamole, or sour cream on the side.

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