Cuisinart GR-1 User Manual download pdf (Page 11)

Roasted Vegetable and

Chèvre Quesadillas

When you prepare roasted vegetables as a side

dish, prepare extras for making Roasted Vegetable

and Chèvre Quesadillas.

Makes 1 quesadilla

1 9-inch ﬂour tortilla or wrap (can use

ﬂavored such as herb or spinach)

⁄

cup roasted vegetables*

1½ tablespoons crumbled chèvre

Preheat Cuisinart

Griddler

™

Panini & Sandwich

Press.

Arrange roasted vegetables in a single layer on

one half of the tortilla, leaving a ½-inch border

along the rounded edge. Sprinkle evenly with

crumbled chèvre. Fold tortilla over vegetables

and cheese. Place on preheated Griddler

™

Pa-

nini & Sandwich Press and grill/bake for about

3 minutes, until tortilla is warmed and has grill

markings, and ﬁlling is warmed and cheese is

warm and soft. Let stand 1 minute before cut

ting.

Serve warm.

Nutritional information per serving (1 quesadilla):

Calories 239 (35% from fat) • carb. 14g • pro. 1g

• fat 9g • sat. fat 5g • chol. 16mg • sod. 533mg

• calc. 157mg • fiber 3g

*Roasted vegetables can be roasted at home

or purchased. They should be sliced or diced in

bite-sized pieces.

To roast vegetables, preheat oven to 425°F. Slice

or dice vegetables such as mushrooms, shal

lots, onions, asparagus, broccoli, cauliﬂower,

eggplant, or zucchini. Toss with extra virgin

olive oil and a little kosher salt and some herbs

if desired. Place on a parchment-lined baking

sheet pan in a single layer and roast until tender

and evenly browned, turning every 10 to 15

minutes. Roasting times will vary depending on

the vegetable chosen.

Chicken Quesadilla Wraps

Serve with salsa and a green salad with

avocado for a simple supper.

Makes 2 quesadilla wraps, 2 servings

1½ cups leftover shredded/chopped

cooked chicken*

½ cup chopped cooked onion

(sautéed until tender)

2 tablespoons well drained chopped

jalapeño peppers

6 tablespoons shredded lowfat Cheddar

or Monterey Jack cheese

2 9-inch ﬂour tortillas or wraps (can use

plain, herb, spinach)

Preheat Cuisinart

Griddler

™

Panini & Sandwich

Press while preparing Quesadilla Wraps.

In a small bowl, combine the chicken, cooked

onion, and chopped jalapeño peppers. Sprinkle

half the cheese in the center of each tortilla. Top

with the chicken mixture, keeping the chicken

mixture in a “log” about 1½ inches wide and 4

to 5 inches long in the center of the tortilla. Fold

one side over the ﬁlling lengthwise to cover, fold

top and bottom over short sides to cover, then

fold last side over to close. Turn over so that ﬂap

is on bottom.

Place Quesadilla Wraps on preheated Griddler™

Panini & Sandwich Press. Close using medium

light pressure. Grill/bake for 3 to 3½ minutes,

until tortilla is warmed with grill markings, ﬁlling

is warmed and cheese is melted. Serve with

salsa if desired.

Nutritional information per serving (one quesadilla):

Calories 366 (24% from fat) • carb. 25g • pro. 43g

• fat 10g • sat. fat 4g • chol. 100mg • sod. 564mg

• calc. 289mg • fiber 1g

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Cuisinart GR-1 User Manual Page 11

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