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RECIPES
Farmstand Quesadillas
Serves 4
Ingredients:
1 (9-ounce) package frozen cut asparagus, thawed and well drained
1/2 cup red onion, finely chopped
1 cup frozen whole kernel corn, thawed
2/3 cup shredded reduced-fat Colby-Jack cheese
1 1/2 teaspoons ground cumin
8 (8-inch) low-carb flour tortillas
Directions:
1.
Plug the quesadilla maker into an electrical outlet and allow it to heat up
The Red Power light will turn on.
2.
In a medium bowl, combine asparagus, onion, corn, cheese, and cumin;
mix well.
3.
Top one tortilla with half of the vegetable mixture, then cover with
another tortilla; repeat. Lightly coat tops of tortillas with cooking spray.
4.
Following the cooking instructions on page 4 of this manual, cook until
tortillas are crisp and the cheese is melted.
5.
Cut each quesadilla into quarters and serve immediately.
Bacon Ranch Quesadillas
Serves 4
Ingredients:
1/4 cup Ranch dressing
8 (8-inch) flour tortillas
1 cup (4 ounces) shredded Mexican four-cheese blend
6 bacon slices, cooked and crumbled
1 plum tomato, seeded and chopped
Ranch dressing and Salsa
Directions:
1.
Plug the quesadilla maker into an electrical outlet and allow it to heat up
The Red Power light will turn on.
2.
Spread 1/4 of the Ranch dressing evenly on 1 side of each tortilla and top
evenly with half of each of cheese, bacon, and tomato. Lightly press
second tortilla, dressing-side down, on top of mixture. .
3.
Following the cooking instructions on page 4 of this manual, cook until
tortillas are crisp and the cheese is melted.
4.
Repeat procedure with remaining tortillas, cheese, bacon, and tomato.
5.
Cut each quesadilla into wedges. Serve with Ranch dressing and salsa.
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RECIPES
Chicken Quesadillas
Serves 4
Ingredients:
1 (10-ounce) can chunk chicken, drained and flaked
2 cups (8 ounces) shredded Mexican cheese blend
8 (10-inch) flour tortillas
Directions:
1.
Plug the quesadilla maker into an electrical outlet and allow it to heat up
The Red Power light will turn on.
2.
In a large bowl, combine chicken and shredded cheese; mix well.
Sprinkle evenly over each of 4 tortillas and top with remaining tortillas.
3.
Following the cooking instructions on page 4 of this manual, cook until
tortillas are crisp and the cheese is melted.
4.
Remove quesadilla and repeat with remaining quesadillas until all are
cooked.
5.
Cut each quesadilla into 4 wedges, and add a dollop of sour cream,
some salsa, and a sprinkling of sliced scallion if desired.
Easy Egg Breakfast Quesadillas
Serves 2
Ingredients:
1/2 cup (2 ounces) shredded Mexican cheese blend
4 (7-inch) whole wheat or flour tortillas
4 slices Canadian-style bacon (2-1/2 ounces)
4 eggs, beaten
Salsa
Directions:
1.
Plug the quesadilla maker into an electrical outlet and allow it to heat up
The Red Power light will turn on.
2.
Sprinkle 1/4 cup cheese on one side of each tortilla. Top each with 2
bacon slices.
3.
Coat a large nonstick skillet with cooking spray; heat over medium heat
until hot. Pour in eggs and cook scrambled until thickened and no visible
liquid egg remains.
Do not stir constantly
4.
Spoon eggs on top of bacon, dividing evenly and top with remaining
tortillas.
5.
Following the cooking instructions on page 4 of this manual, cook until
tortillas are crisp and the cheese is melted about 2 to 3 minutes. Cut
into wedges and serve immediately.
.
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