mixed mushrooms (such as shiitake, oyster and cremini), sliced (approx. 8 oz)
poblano pepper, seeded and sliced
shredded Monterey Jack cheese, divided
hot salami slices, cut into strips
large flour tortillas
Heat oil in large skillet on high heat. Add mushrooms and pepper. Cook, stirring, 5 to 7 min. or until mushrooms are golden brown. Cool slightly.
Sprinkle half the cheese on one-half of each tortilla. Top the cheese with the mushroom and pepper mixture and salami. Top with remaining cheese. Fold tortillas over to enclose the filling.
Preheat panini press according to manufacturer’s directions and cook quesadillas 2 to 3 min. or until tortilla is golden brown and cheese melts. Or heat quesadillas in large non-stick skillet set over medium heat, 2 to 3 min. per side until cheese is melted. Serve with tomato salsa.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy