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If you’re searching for a quick yet satisfying snack or a light meal that balances taste and nutrition, look no further than mini mushroom spinach quesadilla pockets. These bite-sized delights are packed with flavor, thanks to a delicious combination of sautéed mushrooms, fresh spinach, and gooey cheese—all enveloped in a warm tortilla. Not only do they make for an excellent appetizer at gatherings, but they also serve as a wholesome snack for any time of the day. Whether you’re cooking for yourself, entertaining friends, or preparing a meal for your family, these quesadilla pockets cater to a wide range of occasions and dietary preferences.

Mini Mushroom Spinach Quesadilla Pockets

Looking for a quick and healthy snack? Try these mini mushroom spinach quesadilla pockets! These bite-sized treats are filled with sautéed mushrooms, fresh spinach, and melty cheese, all wrapped in a warm tortilla. Perfect for appetizers, light meals, or any occasion, they can easily be adapted to fit vegetarian, gluten-free, or vegan diets. Enjoy the rich flavors and nutritional benefits while sharing them with friends and family. A delightful addition to any menu!
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Ingredients
  

1 cup fresh spinach, chopped

1 cup mushrooms, diced (preferably cremini or button)

1/2 cup mozzarella cheese, shredded

1/2 cup feta cheese, crumbled

1/4 cup onion, finely chopped

2 cloves garlic, minced

1 teaspoon olive oil

1/2 teaspoon paprika

1/2 teaspoon cumin

Salt and pepper to taste

4 small whole wheat tortillas

Cooking spray or additional olive oil for frying

Instructions
 

Sauté the Vegetables: In a medium skillet, heat the olive oil over medium heat. Add the onions and sauté for 2-3 minutes until softened. Stir in the minced garlic and mushrooms, cooking for an additional 5 minutes until the mushrooms release their moisture and start to brown.

    Add Spinach and Spices: Reduce the heat to low and add the chopped spinach, paprika, cumin, salt, and pepper. Stir until the spinach wilts, around 2 minutes. Remove the skillet from heat and let the mixture cool for a few minutes.

      Prepare the Cheese Filling: In a mixing bowl, combine the sautéed mushroom and spinach mixture with mozzarella and feta cheese. Mix until well combined.

        Assemble the Quesadilla Pockets: Take one tortilla and place a generous 2-3 tablespoons of the cheese and vegetable mixture on one half. Fold the tortilla over to create a pocket. Repeat with the remaining tortillas and filling.

          Cook the Quesadilla Pockets: In the same skillet, spray or lightly coat with olive oil. Place 2 quesadilla pockets in the skillet and cook for 3-4 minutes on each side or until golden brown and crisp. Repeat with remaining pockets.

            Serve and Enjoy: Slice each quesadilla pocket into small triangles and serve warm with a side of salsa or guacamole for dipping.

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