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In today's fast-paced world, the need for quick and nutritious meals has never been greater. Enter the Mini Mushroom Spinach Quesadilla Pockets—an easy-to-make dish that combines wholesome ingredients with the irresistible flavors of a quesadilla. Perfect for a busy weeknight dinner or a delightful snack, these quesadilla pockets offer a delightful blend of textures and tastes that appeal to both adults and kids alike.

Mini Mushroom Spinach Quesadilla Pockets

Discover the perfect solution for delicious and nutritious meals with Mini Mushroom Spinach Quesadilla Pockets. These easy-to-make pockets combine wholesome ingredients like sautéed mushrooms, fresh spinach, and gooey cheeses, all wrapped in a warm tortilla. Ideal for a busy weeknight dinner or a fun snack, they can be customized to suit various tastes and dietary needs. Enjoy a satisfying meal without the hassle, proving that healthy eating can be both quick and enjoyable.
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Ingredients
  

8 small flour tortillas

1 cup fresh spinach, chopped

1 cup mushrooms, finely chopped

1 cup shredded mozzarella cheese

1/2 cup ricotta cheese

1 clove garlic, minced

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking spray or additional olive oil for frying

Optional: Sour cream and salsa for serving

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

    Add the chopped mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.

      Stir in the chopped spinach and cook until wilted, approximately 2-3 minutes. Season with chili powder, salt, and black pepper. Remove from heat and let cool slightly.

        In a mixing bowl, combine the cooked mushroom-spinach mixture with the ricotta and mozzarella cheese. Mix well until all ingredients are incorporated.

          Lay out a tortilla and spoon a generous amount of the mushroom-spinach filling onto one half of the tortilla. Fold the other half over to form a pocket. Press down gently to seal.

            Repeat the process with the remaining tortillas and filling.

              Preheat a skillet or a griddle over medium heat, and lightly grease with cooking spray or a drizzle of olive oil.

                Carefully place the filled quesadilla pockets onto the skillet, cooking for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to do this in batches.

                  Once cooked, transfer to a cutting board and slice each pocket in half for easy eating.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6