We cannot think of a simpler yet more satisfying snack.
Griddler® Compact position: Flat and Closed
Plate side: Grill
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We cannot think of a simpler yet more satisfying snack.
Griddler® Compact position: Flat and Closed
Plate side: Grill
1 medium red or yellow bell pepper (about 4 ounces), thinly sliced lengthwise
1 small jalapeño, seeded and thinly sliced lengthwise
1 small red onion, (about 4 ounces), thinly sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 teaspoon chili powder
2 tablespoons olive oil
2 large flour tortillas
3 ounces Monterey Jack, shredded
Nutritional information per serving:
Calories 443 (60% from fat) • carb. 31g • pro. 13g
• fat 30g • sat. fat 10g • chol. 38mg • sod. 1264mg
• calc. 381mg • fiber 2g
1 . Insert plates on grill side . With the unit closed, preheat the Cuisinart® Griddler® Compact to High.
2 . Put the pepper, jalapeño and onion into a mixing bowl and toss with the salt and pepper, chili powder and olive oil.
3 . Once grill has preheated, grill vegetables, turning every 2 minutes until soft and slightly golden. Remove and reserve.
4 . Place both tortillas on a flat work surface. Divide the grilled vegetables and distribute evenly on bottom half of the tortillas. Layer shredded cheese on top, leaving a ½-inch border around the edge of the tortilla to prevent any cheese from melting out. Fold empty portion of tortilla over the filling.
5 . Carefully close grill and turn heat down between Medium and High. Place 1 quesadilla on bottom half of grill and close top. Grill closed for about 2 to 3 minutes, until golden grill marks are visible and cheese is melted. Repeat with remaining quesadilla.
6 . Serve immediately. Quesadillas may also be cut into wedges for serving.