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8
GRILLED PULL-APART BREAD
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes
Servings: 8
Ingredients:
1 French boule or sourdough loaf
3 Tbsp. butter, softened
3 Tbsp. pesto
2 cups shredded mozzarella
Directions:
1. Preheat the Indoor/Outdoor Grill on setting 5.
2. Cut the loaf on a diagonal into 2” diamonds, being careful not to cut all the way
through the bread.
3. Using your ngers, open each crack and spread the butter and pesto onto the
bread coating each piece completely.
4. Stuff the cheese into each crack.
5. Place a large piece of tinfoil under the bread and lightly wrap up the sides of the
bread, leaving the top open.
6. Place the foil wrapped bread onto the preheated grill. Place the lid on the grill.
7. Grill the bread for 25–30 minutes, until the cheese is melted.
8. Serve as one large loaf and pull out chunks of bread to enjoy!
MINI QUESADILLAS
Prep Time: 13 minutes Cooking Time: 12 minutes Total Time: 25 minutes
Servings: 4
Ingredients:
8 fajita sized tortillas
4 Tbsp. nacho cheese sauce
¼ cup black beans, drained
½ cup shredded Mexican cheese
¼ cup diced tomatoes
4 oz. diced chicken
Butter
Directions:
1. Preheat the Indoor/Outdoor Grill on setting 4.
2. Butter the outside of 2 tortillas. Spread ½ Tbsp. nacho cheese sauce on the inside
of each tortilla.
3. Top one tortilla with 1 Tbsp. black beans, 2 Tbsp. shredded cheese, 1 Tbsp.
tomatoes, and 1 oz. chicken.
4. Place the remaining tortilla with the nacho cheese on top of the chicken and lightly
press down. The buttered sides should be facing out.
5. Repeat with the remaining 6 tortillas
6. Place the quesadillas on the preheated grill. Place the lid on the grill.
7. Grill the quesadillas for 6 minutes per side, until cheese is melted.
8. Serve warm with tortilla chips and salsa.
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