Go Back
In the ever-evolving landscape of quick and flavorful meals, Mini Mushroom Spinach Quesadilla Pockets have carved out a special place due to their delightful combination of taste and convenience. These mini quesadillas are more than just a snack; they are a versatile option for light lunches, after-school treats, or even elegant appetizers for gatherings. The rich flavors of fresh spinach, savory mushrooms, and gooey melted cheese come together to create a satisfying bite that is both nutritious and indulgent.

Mini Mushroom Spinach Quesadilla Pockets

Discover the joy of making Mini Mushroom Spinach Quesadilla Pockets, a delightful blend of flavor and nutrition. This easy recipe features fresh spinach, hearty mushrooms, and gooey cheese, perfect for a light lunch or impressive appetizer. Learn how to sauté veggies, fold tortillas, and achieve that perfect crispy texture. Enjoy these satisfying bites as a healthy alternative without compromising taste, making them a favorite for any occasion.
Print Recipe Pin Recipe

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 ground cumin

1/2 teaspoon chili powder

Salt and black pepper to taste

Sour cream or Greek yogurt, for serving

Salsa, for serving

Instructions
 

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. When the oil is shimmering, add the minced garlic and sauté for about 30 seconds, or until it becomes fragrant. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they soften and turn golden brown. Next, stir in the chopped spinach and continue cooking until it wilts, about 2-3 minutes. Season the vegetable mixture with ground cumin, chili powder, salt, and black pepper to taste. After seasoning, remove from heat and let the filling cool slightly.

    Prepare the Quesadillas: On a clean, flat workspace, lay out two of the tortillas. Divide the sautéed mushroom and spinach mixture evenly over one half of each tortilla. Top the vegetable filling with a generous sprinkle of shredded cheese. Fold the unfilled half of each tortilla over the filling to create quesadilla pockets.

      Cook the Quesadillas: Clean the skillet if necessary and return it to medium heat. Lightly grease the skillet with a bit more olive oil. Carefully place the folded quesadilla pockets in the skillet and cook for approximately 2-3 minutes on each side. Press down gently with a spatula to ensure even cooking and to help the cheese melt thoroughly. Cook until the tortillas are golden brown and crispy, and the filling is heated through.

        Slice and Serve: Once cooked, transfer the quesadilla pockets to a plate and allow them to cool for about one minute. Slice each pocket into bite-sized pieces or wedges. Serve warm accompanied by a dollop of sour cream or Greek yogurt and a side of your favorite salsa for dipping.

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