Mini Mushroom Spinach Quesadilla Wedges -

Mini Mushroom Spinach Quesadilla Wedges

Indulge in the deliciousness of Mini Mushroom Spinach Quesadilla Wedges, a fantastic fusion of flavors perfect for a snack, appetizer, or light meal. These bite-sized treats are easy to prepare and packed with nutritious ingredients like fresh spinach, earthy mushrooms, and melty cheese. Learn how to create these satisfying quesadilla wedges—ideal for vegetarians and health-conscious eaters alike. Elevate your culinary skills and enjoy a delightful burst of flavor!

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Ingredients

8 small flour tortillas

1 cup fresh spinach, roughly chopped

1 cup mushrooms, diced (button or cremini)

1 cup shredded cheese (cheddar, mozzarella, or a flavorful blend)

1/2 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and black pepper to taste

Sour cream or Greek yogurt, for dipping

Optional: fresh cilantro, chopped (for garnish)

Instructions

Sauté the Vegetables: In a medium-sized skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for approximately 3-4 minutes, or until the onion becomes translucent. Next, add the minced garlic and sauté for an additional 30 seconds until it becomes aromatic.

Cook the Mushrooms: Introduce the diced mushrooms to the skillet. Cook for about 5-6 minutes, stirring occasionally, until the mushrooms are tender and their moisture has evaporated. Then, stir in the chopped spinach and cook for another 2 minutes, or until the spinach is wilted.

Season the Filling: Sprinkle in the ground cumin, smoked paprika, salt, and freshly cracked black pepper to the vegetable mixture. Stir everything well to combine, then remove the skillet from heat and allow the mixture to cool slightly.

Assemble the Quesadillas: Take one tortilla and evenly sprinkle about 2 tablespoons of shredded cheese on one half. Spoon a generous amount of the mushroom and spinach filling over the cheese, then top with another 2 tablespoons of cheese. Fold the tortilla in half to create a half-moon shape, pressing gently to seal.

Cook the Quesadillas: In a clean non-stick skillet set over medium heat, place the folded quesadilla carefully. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted. Repeat this process with the remaining tortillas and filling until all are cooked.

Slice and Serve: Once cooked, allow the quesadillas to cool for about a minute before slicing each one into wedges. Serve warm alongside sour cream or Greek yogurt for dipping. If you like, garnish with chopped fresh cilantro for an extra burst of flavor.

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