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Mini spinach and mushroom quesadilla rolls are a delightful culinary creation that brings together the rich flavors of sautéed vegetables and creamy cheese in a compact, easy-to-eat format. Whether served as a snack for an afternoon gathering or as an appetizer at a dinner party, these rolls are perfect for anyone looking to indulge in a delicious vegetarian option. The combination of fresh spinach and earthy mushrooms provides a satisfying taste experience, while the melty mozzarella and tangy cream cheese create a luscious filling that will please cheese lovers and health-conscious eaters alike.

Mini Spinach & Mushroom Quesadilla Rolls

Discover the irresistible charm of mini spinach and mushroom quesadilla rolls, a delightful vegetarian treat that combines sautéed veggies with gooey cheese in a bite-sized format. Perfect as a snack or appetizer, these rolls pack vibrant flavors, nutrition, and versatility. Made with fresh spinach, savory mushrooms, and creamy cheeses, they’re easy to prepare and sure to impress at any gathering. Get ready to elevate your culinary game with this delicious recipe!
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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 until fragrant. Then, add the diced mushrooms and cook until they are soft and browned, about 5-7 minutes. Stir in the chopped spinach and cook until it is wilted, approximately 2-3 minutes. Season with salt, black pepper, and red pepper flakes if using. Remove from heat and let the mixture 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. Mix well until all ingredients are evenly combined.

          Assemble the Quesadilla Rolls:

            Lay one tortilla flat on a clean surface. Spoon about 2 tablespoons of the filling onto the bottom third of the tortilla. Roll it tightly away from you to form a cylinder. Repeat with the remaining tortillas and filling.

              Cook the Quesadilla Rolls:

                In the same skillet, lightly spray with cooking spray or add a bit of olive oil over medium heat. Place the rolled quesadillas seam-side down in the skillet. Cook for 2-3 minutes on each side, or until golden brown and crispy. You may need to do this in batches.

                  Slice and Serve:

                    Once cooked, remove the quesadilla rolls from the skillet and let them cool slightly before slicing them into bite-sized pieces. Serve warm with your favorite dipping sauce like salsa, guacamole, or sour cream.

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