Cuisinart GR-1 manual Roasted Vegetable Chèvre Quesadillas, Chicken Quesadilla Wraps

minutes. Roasting times will vary depending on the vegetable chosen.

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

19-inch flour tortilla or wrap (can use flavored such as herb or spinach)

2⁄3 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

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*

½cup chopped cooked onion (sautéed until tender)

2tablespoons well drained chopped jalapeño peppers

6tablespoons shredded lowfat Cheddar or Monterey Jack cheese

29-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

7