George Foreman GFQ001 Manual De Usuario página 5

RECIPES
SPEEDY QUESADILLAS
½ cup (4 oz.) finely shredded Cheddar or Monterey Jack cheese
4 (0-inch) flour tortillas
½ cup chunky salsa
¼ cup chopped cilantro
Real dairy sour cream
Guacamole (optional)
Sprinkle half of the cheese on two of the tortillas. Divide and evenly spread the salsa
over the cheese. Sprinkle evenly with the cilantro and remaining cheese. Cover with the
remaining tortillas.
Place on preheated quesadilla maker, one at a time. Close lid and cook 3 – 4 minutes or
until tortilla is lightly browned. Remove from quesadilla maker and cut into triangles.
Serve with additional salsa, sour cream or guacamole, if desired.
Makes 2 quesadillas (2 triangles)
BEAN & ChEESE QUESADILLAS
 can (6 oz.) refried beans
¼ cup (2 oz.) shredded Cheddar cheese
 small onion, minced
3 tsp. minced pickled jalapeño pepper (optional)
6 (0-inch) flour tortillas
Divide and evenly spread refried beans on three of the tortillas, up to ½-inch from the
edge. Sprinkle evenly with the Cheddar cheese, minced onion and jalapeño pepper, if
desired. Cover with the remaining tortillas.
Place on preheated quesadilla maker, one at a time. Close lid and cook 3 – 4 minutes or
until tortilla is lightly browned. Remove from quesadilla maker and cut into triangles.
Serve with fresh salsa or sour cream, if desired.
Makes 3 quesadillas (8 triangles)
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hERBED RICOTTA & RED PEPPER QUESADILLAS
 cup ricotta cheese
 jar (4 oz.) chopped roasted red peppers, drained
 tablespoon minced fresh herbs like: parsley, cilantro, thyme, or basil
 clove garlic, peeled and minced
¼ tsp. salt
¹⁄ tsp. black pepper
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4 (0-inch) flour tortillas
Combine ricotta, roasted peppers, herbs, garlic, salt and black pepper together in a small
mixing bowl.
Divide and evenly spread ricotta filling mixture on two of the tortillas, up to ½-inch from
the edge. Cover with the remaining tortillas. Press down gently.
Place on preheated quesadilla maker, one at a time. Close lid and cook 3 – 4 minutes or
until tortilla is lightly browned. Remove from quesadilla maker and cut into triangles.
Serve with fresh salsa or sour cream, if desired.
Makes 2 quesadillas (2 triangles)
WILD MUShROOM QUESADILLAS
2 tbsp. olive oil
 large onion minced
2 cloves garlic, peeled and minced
 roasted, canned jalapeño pepper, chopped
½ lb. crimini or white button mushrooms, including stems, coarsely chopped
½ tsp. salt
¹⁄ tsp. black pepper
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½ cup (4 oz.) shredded Swiss or Gouda cheese
4 (0-inch) flour tortillas
Heat olive oil in medium-sized skillet over medium-high heat. Add the onion and garlic
and sauté 4 – 6 minutes or until soft. Add the jalapeño pepper and mushrooms. Sauté
5 – 7 minutes or until the mushrooms are soft. Season with salt and black pepper. Drain
to remove any remaining cooking liquid.
Evenly sprinkle two tortillas with half of the cheese up to ½-inch from the edge. Evenly
spread mushroom filling over cheese. Sprinkle remaining cheese on top of each and
cover with remaining tortillas.
Place on preheated quesadilla maker, one at a time. Close lid and cook 3 – 4 minutes or
until tortilla is lightly browned. Remove from quesadilla maker and cut into triangles.
Serve with sour cream, if desired.
Makes 2 quesadillas (2 triangles)
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