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16
and cook until vegetables are just slightly
cooked, about 5 minutes.
3. Transfer mixture to a Cuisinart
®
Food
Processor fitted with the chopping blade.
Add the cilantro and pulse 4 to 5 times to
slightly mash the mixture.
4. Turn on the Cuisinart
®
Smoke-less Contact
Griddler
®
. Select Grill/Griddle and set to
375ºF.
5. While Smoke-less Contact Griddler
®
is
heating, form burger mixture into
1
/
3
-cup
patties (the mixture may be too warm to
handle. If that is the case, then allow to rest
until slightly cooled).
6. Once preheated, brush the plates with
additional oil and put the prepared patties
onto the hot, oiled griddle. Select the count-
up timer and cook 3 minutes per side. Brush
the tops with additional oil and allow to
cook until bottoms are golden brown and
the burger is just getting firm, about 3 to 4
minutes. Carefully flip and cook on the other
side for another 3 to 4 minutes.
7. To serve, put on a bun and top with sliced
avocado. Serve immediately.
Nutritional information per burger: Calories 236
(25% from fat) • carb. 36g • pro. 8g • fat 7g
sat. fat 1g • chol. 0mg • sod. 410mg
calc. 87mg • fiber 5g
Buffalo Chicken Quesadillas
You won’t be able to stop eating these
quesadillas—they’re great for a large get-
together and can be kept warm in the oven at
a low temperature once they’re cut.
Plate Side: Griddle
Griddler
®
Cooking Position: Closed
and smoke-less
Makes 6 quesadillas
2 pounds boneless, skinless chicken
thighs
2 cups Buffalo sauce, divided
12 tablespoons cream cheese
4 cups shredded Mexican-
blend cheese
12 7- to 8-inch flour tortillas
1½ tablespoons vegetable oil
Blue cheese dressing,
for serving
Celery sticks, for serving
1. Turn on the Cuisinart
®
Smoke-less Contact
Griddler
®
. Select smoke-less mode and set
both griddle plates to Poultry.
2. Once preheated, put the chicken on the
Smoke-less Contact Griddler
®
. Close the
Smoke-less Contact Griddler
®
and set the
timer for 8 minutes, until chicken is fully
cooked through. Remove from Smoke-
less Contact Griddler
®
and let cool slightly.
When cool enough to handle, thinly slice
the chicken and toss with 1½ cups of the
Buffalo sauce. Reserve.
3. While the chicken is cooking, combine the
cream cheese with ½ cup Buffalo sauce.
Spread about 1 tablespoon of the cream
cheese mixture onto the center of one of
the tortillas, leaving about a 1-inch border
all around. Sprinkle with
1
/
3
cup of the
shredded cheese. Top with approximately
¼ cup of chicken mixture and an additional
1
/
3
cup shredded cheese. Spread 1 more
tablespoon of the cream cheese mixture
onto another tortilla, also leaving about a
1-inch border. Put the tortilla, cream cheese-
side down, onto the bottom tortilla. Brush
the top with vegetable oil.
4. When the chicken is done cooking, decrease
the temperature to 375°F. Once heated, put
the quesadilla on the bottom plate and close
the Smoke-less Contact Griddler
®
. Set the
count-up timer and cook for about 3 to 3½
minutes, until cheese is melted and the top
of the quesadilla is a little brown and crispy.
Remove from Smoke-less Contact Griddler
®
,
let cool slightly and cut into 8 pieces.
Repeat with remaining ingredients.
Nutritional information per serving (1 quesadilla):
Calories 821 (54% from fat) • carb. 41g
pro. 53g • fat 48g • sat. • fat 25g • chol. 224mg
sod. 3414mg • calc. 656mg • fiber 2g
Chermoula Salmon with
Grilled Potatoes
This zesty Moroccan marinade is a great
match for grilled fish and seafood.
Plate Side: Grill
Griddler
®
Cooking Position: Open and flat with
smoke-less
Makes 1¾ cups chermoula and 3 to 4 servings
of salmon and potatoes
Chermoula marinade:
6 small garlic cloves
1 teaspoon paprika
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground
black pepper
1 teaspoon ground coriander
½ teaspoon ground cumin
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