CR8
cooking both sides until nicely browned, about
Place on table with grilled vegetables, sliced cheese and bread. Allow guests to fill their raclette dishes with slices of sausage and vegetables, then top with cheese. Place dishes under grill for at least
5 minutes until cheese is melted and bubbly. Slide sausage and peppers out with individual spatulas on to plate or piece of baguette.
Note: To grill bread slices, simply brush them with olive oil and grill 2 minutes per side.
CHICKEN AND EGGPLANT PARMESAN PARTY
This is a healthier version of “parmesan” as
the chicken and eggplant are grilled.
Serves 4
1pound (500 g) baby eggplant, peeled and thinly sliced lengthwise
2tablespoons (25 ml) extra virgin olive oil
teaspoon (2 ml) kosher salt
pounds (750 g) boneless chicken breast, thinly sliced (1⁄4"/ 0.65 cm thick)
3cups (750 ml) of your favourite marinara sauce
20fresh basil leaves
1pound (500 g) mozzarella cheese, sliced or shredded
4ounces (125 g) Parmesan cheese
1 loaf baguette style bread, sliced
Assemble raclette, grill side up. Turn to
Place peeled eggplant slices in a mixing bowl and toss with olive oil and
1⁄4 teaspoon (1 ml) of salt. (If you are using large eggplant you may want to cut the slices in half so they can fit the raclette dishes.)
Place slices on the grill and cook for about 5 minutes per side, until the eggplant is nicely browned. Set aside eggplant when all slices have been grilled.
Sprinkle the chicken with the remaining salt and place on grill. Cook for about 3 minutes per side; the chicken should be nicely b rowned. Remove from grill and set aside.
In an individual raclette dish spoon 2 tablespoons (25 ml) of the marinara sauce. Tear a leaf of basil and place the pieces on the marinara, top with some slices of either eggplant or chicken or both. Cover with a mix of the mozzarella and Parmesan cheeses and place under the grill. The cheese is melted and
Turn out onto plate with the individual raclette spatula and serve with baguette and extra marinara sauce on the side.
**Note: Extra marinara sauce can be warmed in the raclette dishes. Place a dish filled halfway with marinara and place under grill for
FAJITA-STYLE QUESADILLAS
The Cuisinart™ Raclette turns quesadillas at home into a fiesta!
S e rves 4
11⁄2pounds (750 g) chicken breast, thinly sliced ( 1⁄8
Marinade:
8 sprigs fresh cilantro
1 tablespoon (15 ml) lime juice
1tablespoon (15 ml) chili powder
1⁄4teaspoon (1 ml) cayenne
2smashed cloves of garlic
1jalapeño pepper, seeded and sliced
2teaspoons (10 ml) extra virgin olive oil
1 red or yellow bell pepper, thinly sliced (about 8 ounces/250 g)
10
