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∙ 24 ∙ ∙ 25 ∙
Ingredients:
8 tortillas
2 cups Monterey Jack cheese
1 can diced green chilies
1 cup roasted red peppers, thinly sliced
1 lb chicken, cooked and shredded
2 tbsp olive oil, divided
Chicken
Quesadillas
Directions:
1. On the griddle, heat 1 tablespoon of olive oil on Temperature Dial setting 3.
2. Place two tortillas on the griddle and top each with ¼ cup shredded cheese, ¼ of the chicken,
¼ of the roasted red peppers, and ¼ of the green chilies. Top with another ¼ cup of cheese and
a tortilla.
3. Cook for 2-5 minutes or until cheese is melted and tortilla is crisp. Flip the tortillas and cook on
the other side. Repeat with remaining tortillas.
4. Slice each quesadilla and serve with salsa and sour cream.
1 cup salsa
sour cream, to garnish
Ingredients:
6-8 eggs
6 oz chorizo, casing removed
½ medium red onion, diced
½ red bell pepper, diced
½ cup frozen or pre-cooked corn kernels
½ cup canned black beans
Southwest
Breakfast Scramble
Directions:
1. Cook the chorizo in the pan on Temperature Dial setting 3. Lower the heat to 1 and add the
diced onion and bell peppers. Cook for 2 minutes. Add the corn and black beans and cook for
1-2 additional minutes.
2. Whisk the eggs in a large bowl and season with salt. Slowly pour ½ of the eggs over the Everyday
Griddle, being careful to avoid the Drip Outlet. Gently stir the mixture until the eggs have begun
to cook.
3. Then, pour the remaining eggs onto the griddle and sprinkle the cheese on top. Stir the mixture
with a spatula on Temperature Dial setting 1 or 2 until the eggs are cooked to your liking.
Serve with a dollop of sour cream and chopped green onion.
½ cup cheddar or Monterey Jack
cheese, shredded
¼ cup green onion, to garnish
¼ cup sour cream, to garnish
salt and pepper, to taste
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