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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

Method

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.

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Nutritional Facts Per Serving

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