Hamilton Beach Quesadilla Maker Manual De Instrucciones página 10

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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 cook-
ing 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 serv-
ing dish, top with chopped cilantro and allow to sit 1 to 2 minutes
before serving. Makes 4 quesadillas.
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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.