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Quesadillas have long been celebrated for their versatility, making them a beloved choice among food enthusiasts. Whether enjoyed as a quick snack, a hearty meal, or a party appetizer, these simple yet satisfying creations can be filled with a variety of ingredients to suit any palate. Their crispy exterior and gooey interior provide the perfect balance of textures, making quesadillas a go-to comfort food for many. Today, we’re excited to introduce a unique spin on this classic dish: Spinach & Mushroom Quesadilla Pockets. This recipe not only adds a healthy twist to the traditional quesadilla but also packs a punch of flavor and nutrition that will leave your taste buds delighted.

Spinach Mushroom Quesadilla Pockets

Discover the deliciously healthy Spinach & Mushroom Quesadilla Pockets, a perfect blend of taste and nutrition! These versatile quesadillas feature sautéed spinach and mushrooms, bringing vibrant flavors and essential vitamins to your plate. Stuffed with gooey mozzarella and Monterey Jack cheese, they offer a satisfying texture. Easy to make, they are ideal for a quick snack, hearty meal, or a fun appetizer for gatherings. Enjoy this nutritious twist on a classic comfort food!
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Ingredients
  

2 cups fresh spinach, chopped

1 cup mushrooms, sliced (button or cremini)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup shredded mozzarella cheese

1 cup shredded Monterey Jack cheese

4 large flour tortillas

2 tbsp olive oil

1 tsp ground cumin

1/2 tsp chili powder

Salt and pepper, to taste

1/4 cup sour cream, for serving

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and cook until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, seasoning with salt, pepper, cumin, and chili powder. Cook until the mushrooms are soft and have released their moisture, approximately 5-7 minutes.

    Add Spinach: Stir in the chopped spinach and continue to cook for another 1-2 minutes until wilted. Remove the skillet from heat and set the mixture aside to cool slightly.

      Assemble the Quesadilla Pockets: Lay out one tortilla on a clean surface. Sprinkle a layer of mozzarella and Monterey Jack cheese on half of the tortilla. Spoon a portion of the spinach-mushroom mixture over the cheese, then top with a little more cheese. Fold the tortilla in half to create a pocket.

        Cook the Quesadilla: In the same skillet, add the remaining tablespoon of olive oil over medium heat. Place the folded quesadilla in the skillet and cook for 3-4 minutes on each side, until golden brown and the cheese is melted. Adjust the heat if necessary to prevent burning.

          Slice and Serve: Remove the quesadilla from the skillet and allow it to cool for a minute before slicing into wedges. Serve with sour cream on the side, garnished with fresh cilantro and lime wedges.

            Repeat: Repeat the assembly and cooking steps for the remaining tortillas until all filling is used.

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