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RECIPES (cont.)
HAWAIIAN QUESADILLAS
8 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
•
Plug the quesadilla maker into an electrical outlet and allow it to heat up The Red Power
light will turn on.
•
Place 4 tortillas on a flat surface and sprinkle ¼ cup cheese over each. Top each with
4 slices of ham then sprinkle each with 2 tbsp crushed pineapple. Add another ¼ cup
cheese over each of the 4 tortillas and top each with remaining tortillas.
•
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.
•
Slice each finished quesadilla into 4 wedges, and serve with pineapple, peach, mango or
your favorite flavor fruit salsa.
MEATBALL QUESADILLAS
½ (16 oz) jar spicy black bean dip
12 (8 inch) flour tortillas
30-32 frozen cooked meatballs; thawed and crumbled
•
Plug the quesadilla maker into an electrical outlet and allow it to heat up The Red Power
light will turn on.
•
Spread bean dip over 6 tortillas. Layer crumbled meatballs, cheese, and bell pepper
evenly over bean dip. Top with remaining tortillas
•
Following the cooking instructions on page 4 of this manual, cook until tortillas are crisp
and the cheese is melted, about 3 to 4 minutes
•
Cut each into 4 wedges, and serve with desired toppings such as sour cream or salsa.
SEAFOOD QUESADILLAS
2 ½ cups shredded Mexican cheese blend
6 large (burrito size) flour tortilla
•
Plug the quesadilla maker into an electrical outlet and allow it to heat up The Red Power
light will turn on.
•
Sprinkle half of the cheese evenly over 3 tortillas and top each evenly with shrimp and
crab meat. Sprinkle the remaining cheese evenly over the seafood and top with the
remaining tortillas.
•
Following the cooking instructions on page 4 of this manual, cook until tortillas are crisp
and the cheese is melted, about 3 to 4 minutes
•
Repeat until all the quesadillas are cooked. Cut each quesadilla into wedges, and serve
immediately.
8
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Serves 4
16 (1 oz) slices deli sliced ham (1 pound total)
½ cup crushed pineapple, drained and squeezed dry
Serves 6
1 ½ cups (6 oz) shredded Monterey
Jack cheese with peppers
1 small green bell pepper, diced
Serves 3
1 (8 oz) package frozen salad shrimp, thawed
1 ½ cups imitation crab meat, flaked
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