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18
Chicken Quesadilla Wraps
Griddler
®
Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes 2 quesadilla wraps, 2 servings
1½ cups shredded/chopped cooked chicken*
½ cup chopped cooked onion (sautéed until tender)
2 tablespoons chopped jalapeño peppers
6 tablespoons shredded lowfat Cheddar or Monterey Jack cheese
2 9-inch flour tortillas or wraps (can use plain, herb, spinach)
1 tablespoon olive oil
Insert the plates on their grill side.
Preheat Cuisinart
®
Griddler
®
to High with the unit closed. In a small bowl, combine the
chicken, onion, and jalapeño peppers. Sprinkle half the cheese in the center of each tortilla.
Top with the chicken mixture, keeping the chicken mixture in a “log” about 1½ inches wide
and 4 to 5 inches long in the center of the tortilla. Fold one side over the filling lengthwise to
cover, fold top and bottom over short sides to cover, then fold last side over to close. Turn
over so that flap is on bottom. Lightly brush the tops and bottoms of the wraps with the olive
oil. Place quesadilla wraps on preheated Griddler
®
. Close, using medium-light pressure.
Grill/bake for 3½ to 4 minutes, until tortilla is warm with grill markings, filling is warm and
cheese is melted. Serve with salsa if desired.
*This can be from a purchased roast or rotisserie chicken.
Nutritional information per serving (one quesadilla):
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THE MAIN COURSE
Not Fried Fish and Chips
Griddler
®
Position: Flat
Selector: Griddle
Plate Side: Half Grill/Half Griddle
Makes 2 servings
2 tablespoons extra virgin olive oil, divided
½ tablespoon fresh lemon juice
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon kosher salt
¹⁄
8
teaspoon paprika
¹⁄
8
teaspoon cayenne
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