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Quesadillas have earned their place as a beloved snack or meal option in various cultures, particularly in Mexican cuisine. Traditionally, they consist of a tortilla filled with cheese and other ingredients, then folded and grilled or toasted until golden and crispy. This simple yet versatile dish can be filled with a wide array of ingredients, ranging from meats and vegetables to beans and spices, catering to an array of dietary preferences and tastes.

Mini Mushroom Spinach Quesadilla Pockets

Discover the delicious world of mini mushroom spinach quesadilla pockets! These bite-sized treats are perfect for snacking, appetizers, or light meals. Packed with sautéed mushrooms, fresh spinach, and gooey cheese, they offer both flavor and nutrition. Ideal for gatherings, they're easy to customize to suit any taste. Whether enjoyed by kids or adults, these crispy pockets are sure to be a hit. Try this simple recipe to bring a delightful twist to your next meal!
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Ingredients
  

1 cup fresh spinach, chopped

1 cup mushrooms, sliced (button or cremini)

1 cup shredded cheese (cheddar or Monterey Jack)

4 small flour tortillas

1 tablespoon olive oil

1 clove garlic, minced

1 teaspoon cumin powder

1/2 teaspoon chili powder

Salt and pepper to taste

Sour cream or Greek yogurt, for serving

Salsa, for serving

Instructions
 

Sauté the Vegetables: In a large skillet over medium heat, add olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced mushrooms and cook for 5-7 minutes until soft and golden. Stir in the chopped spinach and cook until wilted. Season the mixture with cumin, chili powder, salt, and pepper. Remove from heat and let cool slightly.

    Prepare the Quesadillas: On a clean, flat surface, lay out two tortillas. Evenly distribute the mushroom and spinach mixture over one half of each tortilla. Sprinkle shredded cheese on top of the filling, then fold over the tortillas to create pockets.

      Cook the Quesadillas: Wipe the skillet clean and return it to the heat. Lightly grease it with more olive oil, if needed. Gently place the folded quesadilla pockets in the skillet and cook for about 2-3 minutes on each side, or until golden brown and the cheese has melted. You can press down with a spatula for even cooking.

        Slice and Serve: Once cooked, remove the quesadilla pockets from the skillet and let them cool for a minute. Cut them into bite-sized pieces or wedges. Serve warm with a side of sour cream or Greek yogurt and your favorite salsa for dipping.

          Prep Time, Total Time, Servings: 15 mins | 25 mins | 4 servings