George Foreman GFQ001 manual Recipes, Speedy Quesadillas, Bean & Cheese Quesadillas

RECIPES

SPEEDY QUESADILLAS

½cup (4 oz.) finely shredded Cheddar or Monterey Jack cheese

4 (10-inch) flour tortillas

½cup chunky salsa

¼cup chopped cilantro Real dairy sour cream Guacamole (optional)

Sprinkle half of the cheese on two of the tortillas. Divide and evenly spread the salsa over the cheese. Sprinkle evenly with the cilantro and remaining cheese. Cover with the remaining tortillas.

Place on preheated quesadilla maker, one at a time. Close lid and cook 3 – 4 minutes or until tortilla is lightly browned. Remove from quesadilla maker and cut into triangles.

Serve with additional salsa, sour cream or guacamole, if desired. Makes 2 quesadillas (12 triangles)

BEAN & CHEESE QUESADILLAS

1 can (16 oz.) refried beans

¼cup (2 oz.) shredded Cheddar cheese

1 small onion, minced

3 tsp. minced pickled jalapeño pepper (optional)

6 (10-inch) flour tortillas

Divide and evenly spread refried beans on three of the tortillas, up to ½-inch from the edge. Sprinkle evenly with the Cheddar cheese, minced onion and jalapeño pepper, if desired. Cover with the remaining tortillas.

Place on preheated quesadilla maker, one at a time. Close lid and cook 3 – 4 minutes or until tortilla is lightly browned. Remove from quesadilla maker and cut into triangles.

Serve with fresh salsa or sour cream, if desired. Makes 3 quesadillas (18 triangles)

HERBED RICOTTA & RED PEPPER QUESADILLAS

1 cup ricotta cheese

1 jar (4 oz.) chopped roasted red peppers, drained

1 tablespoon minced fresh herbs like: parsley, cilantro, thyme, or basil 1 clove garlic, peeled and minced

¼ tsp. salt

¹⁄8 tsp. black pepper

4 (10-inch) flour tortillas

Combine ricotta, roasted peppers, herbs, garlic, salt and black pepper together in a small mixing bowl.

Divide and evenly spread ricotta filling mixture on two of the tortillas, up to ½-inch from the edge. Cover with the remaining tortillas. Press down gently.

Place on preheated quesadilla maker, one at a time. Close lid and cook 3 – 4 minutes or until tortilla is lightly browned. Remove from quesadilla maker and cut into triangles.

Serve with fresh salsa or sour cream, if desired. Makes 2 quesadillas (12 triangles)

WILD MUSHROOM QUESADILLAS

2 tbsp. olive oil

1 large onion minced

2 cloves garlic, peeled and minced

1 roasted, canned jalapeño pepper, chopped

½lb. crimini or white button mushrooms, including stems, coarsely chopped

½tsp. salt

¹⁄8 tsp. black pepper

½cup (4 oz.) shredded Swiss or Gouda cheese

4 (10-inch) flour tortillas

Heat olive oil in medium-sized skillet over medium-high heat. Add the onion and garlic and sauté 4 – 6 minutes or until soft. Add the jalapeño pepper and mushrooms. Sauté

5 – 7 minutes or until the mushrooms are soft. Season with salt and black pepper. Drain to remove any remaining cooking liquid.

Evenly sprinkle two tortillas with half of the cheese up to ½-inch from the edge. Evenly spread mushroom filling over cheese. Sprinkle remaining cheese on top of each and cover with remaining tortillas.

Place on preheated quesadilla maker, one at a time. Close lid and cook 3 – 4 minutes or until tortilla is lightly browned. Remove from quesadilla maker and cut into triangles.

Serve with sour cream, if desired. Makes 2 quesadillas (12 triangles)