- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 3 cups
-
mixed mushrooms (such as shiitake, oyster and cremini), sliced
(approx. 8 oz) - 227 g
- 1
- 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
- 4
- large flour tortillas
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1 quesadilla):
- Calories:
- 450
- Fat:
- 26 g
- Saturated Fat:
- 9 g
- Carbs:
- 35 g
- Fibre:
- 3 g
- Sugar:
- 4 g
- Cholesterol:
- 40 mg
- Protein:
- 20 g
- Sodium:
- 870 mg
