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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


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.


For a kid friendly version, use a mild salami, substitute white mushrooms for the mixed mushrooms, and use bell pepper instead of poblano.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 quesadilla):
26 g
Saturated Fat:
9 g
35 g
3 g
4 g
40 mg
20 g
870 mg
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