stir to blend. Divide mixture equally among the 4 tortillas, placing to one side of the tortilla. Fold each tortilla in half.
When Griddler™ has preheated place 2 tortillas on the bottom griddle and close. Bake quesadillas for 5 to 6 minutes – until chicken is hot, cheese is melted, and tortillas are lightly golden brown and crispy. Place on a rack in a low
Cut quesadillas into wedges and serve with salsa.
Nutritional information per serving (1 quesadilla):
Calories 255 (27% from fat) • carb. 27g • pro. 20g. • fat 8g • sat. fat 2g •
chol. 42mg • sod. 556mg • calc. 169mg • fiber 2g
Grilled Reubens
Griddler™ Position: Closed
Selector: Grill/Panini
Plates: Griddle
Makes 4 servings
3⁄4 cup sauerkraut
8teaspoons unsalted butter, softened
8slices rye or pumpernickel bread
4tablespoons prepared fat free or regular Thousand Island or Russian dressing, divided
4ounces reduced fat sliced Swiss or Jarlsberg cheese
8ounces thinly sliced corned beef
Rinse the sauerkraut and drain. Press out all water and place on a triple thickness of paper towels.
Brush one side of each slice of bread with softened butter. Place 4 slices bread on work surface, buttered side down. Spread each of those slices with dressing. Layer each with 1⁄2 ounce sliced cheese, 2 ounces corned beef, 3 tablespoons sauerkraut, and the remaining cheese.Top with the remaining bread, buttered side up.
Preheat the Cuisinart™ Griddler™ on Medium.When ready arrange the sandwiches (depending on the shape of the bread, you will be able to cook 2 or 4 sandwiches) evenly spaced on the bottom griddle plate. Close and apply medium pressure for 10 seconds. Cook until bread is toasty, filling is warm and cheese is melted, about 4 to 5 minutes. Serve warm with mustard.
Nutritional information per serving (1⁄4 cup):
Calories 490 (233% from fat) • carb 40g • pro. 27g • fat 26g • sat. fat 12g •
chol. 94mg • sod. 1489mg • calc. 409mg • fiber 5g
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