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manual abstract
Sprinkle 1/4 cup of cheese on one of the tortillas. Set aside. 2. Lightly beat eggs in small bowl with chives, and salt and pepper to taste. 3. Lightly coat Cooking Plates with vegetable spray. Pour egg mixture in center of the preheated Quesadilla Maker. Close Lid and cook 2 to 3 minutes, or until the egg is set. Carefully remove with a plastic spatula. Place cooked egg on the tortilla with the cheese. 4. Evenly spread the salsa on the egg. Sprinkle with the remaining cheese and cover with the tortilla. 5. Place on the preheated Quesadilla Maker. Close Lid and cook 3 to 4 minutes, or until the tortilla is lightly browned. Cut into triangles. Serve with additional salsa, if desired. Makes 1 quesadilla, 6 pieces 11 Cheesy Quesadillas 1/2 cup sour cream 1/2 cup (4 oz.) shredded Monterey Jack cheese 2 scallions, white and green parts, sliced thin 1 teaspoon chili powder 1 tablespoon pickled jalapeno slices, drained and patted dry on paper towel 1 tablespoon minced cilantro 4 (10-inch) flour tortillas 1. Combine sour cream, Monterey Jack cheese, scallions, chili powder, jalapeno peppers, and cilantro in a small mixing bowl. 2. Divide and evenly spread cheese filling mixture on two of the tortillas, up to 1/2-inch from the edge. Cover with the remaining tortillas. 3. Place on preheated Quesadilla Maker, one at a time. Close Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into triangles. Serve with Fresh Tomato Salsa, page 19, or sour cream, if desired. Makes 2 quesadillas, 12 pieces Bean & Cheese Quesadillas 1 can (16 oz.) refried beans 1/4 cup (2 oz.) shredded Cheddar cheese 1 small onion, minced 3 teaspoons minced pickled jalapeno pepper, optional 6 (10-inch) flour tortillas 1. Divide and evenly spread refried beans on three of the tortillas, up to 1/2-inch from the edge. Sprinkle evenly with the Cheddar cheese, minced onion, and jalapeno pepper, if desired. Cover with the remaining tortillas. 2. Place on preheated Quesadilla Maker, one at a time. Close Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into triangles. Serve with Fresh Tomato Salsa, page 19, or sour cream, if desired. Makes 3 quesadillas, 18 pieces 12 Vegetable Quesadillas 1/2 cup (4 oz.) thawed and drained frozen bell pepper and onion strips 1 teaspoon Mexican or fajita seasonings 4 (10-inch) flour tortillas 1/2 cup (4 oz.) shredded Cheddar or Monterey Jack cheese salsa or picante sauce sour cream 1. In a small bowl combine pepper and onion strips and seasonings. 2. Divide and evenly spread pepper mixture on two tortillas, up to 1/2inch from the edge. Sprinkle evenly with the cheese. Cover with the remaining tortillas. 3. Place on preheated Quesadilla Maker, one at a time. Close Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into triangles. Serve with salsa or picante sauce and sour cream. Makes 2 quesadillas, 12 pieces Herby Ricotta & Red Pepper Quesadillas 1 cup ricotta cheese 1 jar (4 oz.) chopped roasted red peppers, drained 1 tablespoon minced fresh herbs like: parsley, cilantro, thyme, or basil 1 clove garlic, peeled and minced 1/4 teaspoon salt 1/8 teaspoon black pepper 4 (10-inch) flour tortillas 1. Combine the ricotta, roasted peppers, herbs, garlic, salt, and black pepper together in a small mixing bowl. 2. Divide and evenly spread ricotta filling mixture on two of the tortillas, up to 1/2-inch from the edge. Cover with the remaining tortillas. Press down gently. 3. Place on preheated Quesadilla Maker, one at a time. Close Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into triangles. Serve with Fresh Tomato Salsa, page 19, if desired. Makes 2 quesadillas, 12 pieces 13 Shrimp Quesadillas 1/2 cup (4 oz.) shredded Monterey Jack cheese 4 (10-inch) flour tortillas 1/4 pound small shrimp, cooked and coarsely chopped 1 cup shredded iceberg lettuce 1/4 cup guacamole or Thousand Island salad dressing 1. Evenly sprinkle two tortillas with half of the cheese, up to 1/2-inch from the edge. Evenly scatter shrimp and lettuce over cheese. Top with guacamole or salad dressing. Sprinkle cheese on top of each and cover with the remaining two tortillas. 2. Place on preheated Quesadilla Maker, one at a time. Close Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into triangles. Serve with additional guacamole or Thousand Island dressing, if desired. Makes 2 quesadillas, 12 pieces 14 Wild Mushroom Quesadillas 2 tablespoons olive oil 1 large onion minced 2 cloves garlic, peeled and minced 1 roasted, canned jalapeno pepper, chopped 1/2 pound crimini or white button mushrooms, including stems, coarsely chopped 1/2 teaspoon salt 1/8 teaspoons black pepper 4 (10-inch) flour tortillas 1/2 cup (4 oz.) shredded Swiss or Gouda cheese 1. Heat the olive oil in medium-sized skillet over medium-high heat. Add the onion and garlic and saute 4 to 6 minutes, or until soft. Add the jalapeno pepper and mushrooms. Saute 5 to 7 minutes, or until the mushrooms a...