- Prep Time
- 10 mins
- Total Time
- 25 mins
- 2 tbsp
- olive oil
- 30 mL
- 3 cups
mixed mushrooms (such as shiitake, oyster and cremini), sliced
(approx. 8 oz)
- 227 g
- poblano pepper, seeded and sliced
- 3/4 cup
- shredded Monterey Jack cheese, divided
- 175 mL
- 2 oz
- hot salami slices, cut into strips
- 60 g
- 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.
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