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In recent years, quesadillas have surged in popularity as a go-to meal option, thanks to their versatility and ease of preparation. These delectable creations can be customized with a variety of fillings, making them suitable for any occasion—be it a quick lunch, a hearty dinner, or a satisfying snack. Among the myriad of filling combinations, Spinach & Mushroom Quesadilla Pockets stand out as a nutritious and flavorful choice. This recipe not only caters to health-conscious eaters but also delights the taste buds of both vegetarians and cheese enthusiasts alike.

Spinach Mushroom Quesadilla Pockets

Discover the goodness of Spinach & Mushroom Quesadilla Pockets, a delightful blend of nutritious ingredients perfect for any meal. Filled with fresh spinach, earthy mushrooms, and melty cheese, these quesadillas are not only satisfying but also packed with essential nutrients. Easy to make and customizable, this recipe suits both vegetarians and cheese lovers alike. Enjoy them as a quick snack, a hearty lunch, or a filling dinner. Embrace healthier eating without compromising on taste!

Ingredients
  

2 cups fresh spinach, finely chopped

1 cup mushrooms, thinly sliced (button or cremini varieties work well)

1 medium onion, diced

2 cloves garlic, minced

1 cup shredded mozzarella cheese

1 cup shredded Monterey Jack cheese

4 large flour tortillas

2 tablespoons olive oil, divided

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and freshly ground black 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 diced onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and sliced mushrooms, seasoning the mixture with salt, pepper, ground cumin, and chili powder. Cook for approximately 5-7 minutes, stirring frequently, until the mushrooms are tender and have released their moisture.

    Incorporate the Spinach: Add the chopped spinach to the skillet. Stir well and continue cooking for an additional 1-2 minutes, or until the spinach is wilted and bright green. Once cooked, remove the skillet from the heat and set the vegetable mixture aside to cool slightly.

      Assemble the Quesadilla Pockets: On a clean surface, lay out one flour tortilla. Sprinkle a layer of shredded mozzarella cheese over one half of the tortilla, followed by a layer of shredded Monterey Jack cheese. Spoon a generous portion of the spinach and mushroom mixture on top of the cheese, then add a little more cheese to help it bind. Fold the tortilla in half to create a pocket filled with deliciousness.

        Cook the Quesadilla: In the same skillet, add the remaining tablespoon of olive oil and heat over medium flame. Carefully place the folded quesadilla in the skillet and cook for 3-4 minutes on each side, flipping gently, until the tortilla is golden brown and crispy, and the cheeses have melted. Adjust the heat if necessary to avoid burning the tortillas.

          Slice and Serve: Once cooked, carefully remove the quesadilla from the skillet and allow it to cool for about a minute. Slice it into wedges for easy serving. Accompany the quesadilla with sour cream on the side, and garnish generously with fresh chopped cilantro and lime wedges for an added burst of flavor.

            Repeat the Process: Continue the assembly and cooking process for the remaining tortillas and filling until all are cooked and ready to enjoy.

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

                - Presentation Tips: Arrange the quesadilla wedges on a large platter, artfully drizzling with sour cream, sprinkling cilantro, and placing lime wedges alongside for visual appeal.