Cuisinart GR-6SP1 User Manual - Page 16
Buffalo Chicken Quesadillas, Chermoula Salmon with, Grilled Potatoes
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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 countup 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 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 Smokeless 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 cheeseside 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 16