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Introduction

Mini Mushroom Spinach Quesadilla Pockets

Discover the deliciousness of Mini Mushroom Spinach Quesadilla Pockets with this easy recipe! These bite-sized delights are packed with fresh mushrooms, vibrant spinach, and a blend of gooey mozzarella and tangy feta cheese. Perfect for a quick lunch, snack, or party appetizer, they offer a nutritious twist on the classic quesadilla. Sauté the filling with aromatic onions and garlic, assemble, and enjoy a crispy, flavorful treat that's vegetarian-friendly and bursting with health benefits!
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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. Once hot, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.

    Cook the Mushrooms: Incorporate the chopped mushrooms into the skillet. Cook for an additional 5-7 minutes, stirring occasionally. You’ll know they are done when they release their moisture and turn a lovely golden brown.

      Add Spinach: Toss in the roughly chopped spinach along with ground cumin, red pepper flakes (if using), and season with salt and pepper to taste. Continue to cook for another 2-3 minutes, just until the spinach wilts down. Once done, remove the skillet from heat.

        Combine Cheeses: In a medium bowl, thoroughly mix together the sautéed vegetable blend with the shredded mozzarella and crumbled feta cheese until evenly combined.

          Assemble Quesadilla Pockets: Lay a tortilla flat on a clean surface. Spoon approximately 1/4 of the mushroom-spinach mixture onto one half of the tortilla, then fold it over to create a pocket. Repeat this process with the remaining tortillas and filling mixture.

            Cook Quesadilla Pockets: Lightly spray a non-stick skillet with cooking spray or drizzle in some olive oil, then heat over medium. Arrange the filled tortillas in the skillet in a single layer (you may need to work in batches). Cook each pocket for about 3-4 minutes on each side, or until they turn golden brown and crispy.

              Serve: Carefully remove the quesadilla pockets from the skillet and allow them to cool slightly. If you desire, cut them in half for a better presentation. Serve warm alongside your favorite accompaniments such as salsa, guacamole, or sour cream.

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

                  - Presentation Tips: Arrange the quesadilla pockets on a colorful platter, adding a sprinkle of fresh herbs like cilantro or parsley for an extra pop of color. Consider serving them with a small bowl of dipping sauce for a fun touch!