Hamilton Beach 25409 Use & Care - Page 10

840196901 ENv01.qxd:Layout 1 1/27/11 11:13 AM Page 10 Recipes (cont.) Corn, Black Bean, and Red Onion Quesadillas 8 (7- to 8-inch size) flour tortillas 1/2 cup frozen corn, thawed 1/2 cup canned black beans, rinsed and well drained 1/2 small red onion, diced 1/2 teaspoon chili powder 2 cups shredded Monterey Jack cheese Cilantro, chopped In a small bowl, add corn, beans, onions, and chili powder. Stir to mix. Plug in unit and allow to heat until green preheat light glows (approximately 2 minutes). Place one tortilla in the center of the cooking surface. Sprinkle with 1/4 cup corn and bean mixture and 1/2 cup cheese. Top with second tortilla. Close lid by pressing firmly until lid is locked down. Bake 2-3 minutes or until cheese is melted through. Remove quesadillas using nonstick tongs or spatula. Transfer to serving dish, top with chopped cilantro and allow to sit 1 to 2 minutes before serving. Makes 4 quesadillas. Shrimp Quesadillas 8 (7- to 8-inch size) flour tortillas 1 pound cooked shrimp, peeled 1/2 cup lime juice 1 fresh jalapeno pepper, seeded and finely minced 1/4 cup green onion, chopped 1/4 cup fresh cilantro, chopped Salt, to taste Pinch of dried cayenne pepper 2 cups shredded Monterey Jack cheese In a medium bowl, combine cooked shrimp, lime juice, jalapeno pepper, green onion, cilantro, salt, and a pinch of cayenne pepper (to desired level of heat). Stir to mix. Allow mixture to marinate for 10 to 30 minutes. Strain out the juice. Plug in unit and allow to heat until green preheat light glows (approximately 2 minutes). Place one tortilla in the center of the cooking surface. Sprinkle with 1/4 cup shrimp mixture and 1/2 cup cheese. Top with second tortilla. Close lid by pressing firmly until lid is locked down. Bake 2-3 minutes or until cheese is melted through. Remove quesadillas using nonstick tongs or spatula. Transfer to serving dish, top with chopped cilantro, and allow to sit 1 to 2 minutes before serving. Makes 4 quesadillas. 10