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5.
While Griddler
is heating, form burger
®
/
-cup patties (the mixture may
mixture into
1
3
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 get-
together 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 mode and set both griddle
plates to Poultry.
2.
Once preheated, put the chicken on the
Griddler
. Close the Griddler
®
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 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
Griddler
. Select
®
®
and set the
®
®
all around. Sprinkle with
shredded cheese. Top with approximately
¼ cup of chicken mixture and an additional
/
cup shredded cheese. Spread 1 more
1
3
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 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
1
teaspoon red pepper flakes
4
2 x ½-inch strips lemon peel, white
pith removed
¾
cup fresh cilantro, roughly chopped
¼
cup fresh parsley, roughly chopped
/
cup fresh lemon juice
1
3
2
tablespoons white wine vinegar
1
cup olive oil, reserving 1 tablespoon
/
cup pitted, whole Kalamata olives,
1
3
finely chopped
1
pound salmon, about 1½
inches thick
2
large (about 1 pound total)
russet potatoes, scrubbed
16
/
cup of the
1
3
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