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Quesadillas have become a beloved staple in many kitchens around the world, celebrated for their versatility and ease of preparation. Whether you’re looking for a quick snack, a satisfying meal, or a crowd-pleasing appetizer, quesadillas can adapt to any occasion. Their simple construction allows for endless variations of fillings, making them a favorite among both home cooks and professional chefs alike. Among the myriad of options, Mini Spinach & Mushroom Quesadilla Rolls stand out as a healthy and delightful choice, especially for those seeking vegetarian-friendly recipes.

Mini Spinach & Mushroom Quesadilla Rolls

Discover a delicious and healthy twist on a classic favorite with Mini Spinach & Mushroom Quesadilla Rolls. This easy recipe features creamy cheeses and nutritious vegetables like fresh spinach and mushrooms, providing essential vitamins and flavors everyone will love. Perfect as a quick snack, light lunch, or crowd-pleasing appetizer, these quesadilla rolls are versatile and customizable to suit various dietary preferences. Get ready to impress your family and friends with this delightful dish!
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Ingredients
  

8 small flour tortillas

2 cups fresh spinach, chopped

1 cup mushrooms, finely diced

1 cup shredded mozzarella cheese

1/2 cup cream cheese, softened

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Cooking spray or additional olive oil for frying

Instructions
 

Sauté the Vegetables:

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Next, add the finely diced mushrooms and cook for 5-7 minutes, stirring occasionally, until they become soft and are lightly browned. Incorporate the chopped spinach and continue to sauté for another 2-3 minutes, or until wilted. Season the mixture with salt, black pepper, and red pepper flakes if desired. Remove from heat and allow it to cool slightly.

      Prepare the Filling:

        In a mixing bowl, combine the sautéed spinach and mushroom mixture with the softened cream cheese, shredded mozzarella, and grated Parmesan cheese. Stir well until all ingredients are thoroughly blended, creating a creamy filling.

          Assemble the Quesadilla Rolls:

            On a clean surface, lay one tortilla flat. Spoon about 2 tablespoons of the filling onto the bottom third of the tortilla. Carefully roll the tortilla tightly away from you to form a cylindrical shape. Repeat this process with the remaining tortillas and filling until all are rolled up.

              Cook the Quesadilla Rolls:

                Return the skillet to medium heat, lightly spray with cooking spray or drizzle with a little olive oil. Place the rolled quesadillas seam-side down in the skillet. Cook for 2-3 minutes on each side or until they achieve a golden brown and crispy texture. Depending on the size of your skillet, you may need to cook them in batches to avoid overcrowding.

                  Slice and Serve:

                    Once cooked, transfer the quesadilla rolls from the skillet onto a cooling rack or plate to cool for a minute. After they have slightly cooled, slice them into bite-sized pieces. Serve warm alongside your favorite dipping sauces, such as salsa, guacamole, or sour cream.

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

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                          Presentation Tips: Arrange the sliced quesadilla rolls in a circular pattern on a serving platter. Garnish with a sprinkle of fresh parsley or cilantro for a pop of color, and serve with small bowls of dipping sauces for a festive touch!