Cuisinart GR-5BP1 User Manual - Page 18

1. Put the oil in a medium sauté pan set over medium heat. Once hot, add the garlic, onion and ¼ teaspoon of salt and pepper. Sauté until softened and fragrant, about 5 minutes. Add the black beans, chipotle and sauce, and enough water to keep the pan from being dry. Cook until beans are soft enough where they can be easily mashed, about 10 minutes, adding additional water as needed to prevent the pan from going dry. 2. Once beans are soft, add the remaining salt, quinoa, carrot and zucchini. Add additional water, about 2 to 3 tablespoons, stir, partially cover and reduce heat to medium-low 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® Griddler®. Select Griddle and set to 375ºF. 5. While 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 gettogether and can be kept warm in the oven at a low temperature once they're cut. Plate Side: Griddle Griddler® Cooking Position: Closed Makes 6 quesadillas 2 pounds boneless, skinless chicken thighs 2 cups Buffalo sauce, divided 4 cups shredded Mexican-blend cheese 12 tablespoons cream cheese 1½ tablespoons vegetable oil 12 7- to 8-inch flour tortillas Blue cheese dressing, for serving Celery sticks, for serving 1. Turn on the Cuisinart® Griddler®. Select Griddle and set to 425°F. 2. Once preheated, put the chicken on the Griddler®. Close the Griddler® and set the timer for 8 minutes, until chicken is fully cooked through. Remove from 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 the remaining (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 ½ scoop of the cooked 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 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 Griddler®, let cool slightly and cut 18