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1
tablespoon cilantro, roughly chopped
1
ounce Monterey Jack, shredded
1
ounce goat cheese
2
10-inch flour tortillas
Nonstick cooking spray
®
1. Preheat the Cuisinart
Convection Toaster Oven Broiler to 400°F
on Bake/Pizza.
2. Toss the zucchini, peppers, onion, garlic, 1 teaspoon of the olive oil,
salt and pepper together in a mixing bowl. Line the baking pan with
aluminum foil and transfer the vegetables to the prepared pan.
Carefully slide the pan into the upper position. Bake in preheated
oven until vegetables are softened and browned, about 20 minutes.
Discard garlic and return remaining vegetables to mixing bowl; toss
with the corn and cilantro.
3. Assemble quesadillas: Lay the tortillas on a work surface. Place equal
amounts of the vegetable mixture on half of each tortilla, then place
even amounts of cheese on each. Fold each in half, making a half-
moon shape.
4. Spray prepared baking pan with cooking spray. Place the quesadillas
on baking pan and brush the tops lightly with oil. Bake quesadillas at
400°F for about 6 to 6½ minutes, until tops are golden and cheese
is melted.
5. Cut quesadillas in half and serve with salsa, guacamole and/or
sour cream.
Nutritional information per serving:
Calories 190 (38% from fat) • carb. 23g • pro. 7g • fat 8g
• sat. fat 4g • chol. 10mg • sod. 860mg
• calc. 123mg • fiber 2g
Twice-Baked Potatoes
Makes 8 servings
4
Idaho or russet potatoes (10 to 12 ounces each)
1
teaspoon olive oil, divided
2
⁄
cup low-fat milk
3
2
tablespoons unsalted butter, plus 1 teaspoon for finishing
½
cup sour cream
½
teaspoon kosher salt
½
teaspoon freshly ground black pepper
¼
cup chopped fresh chives
1. Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F
on Bake/Pizza with the rack in the lower position.
2. Rub each potato with ¼ teaspoon of olive oil, and then evenly prick
about 6 to 8 times with a fork. Place potatoes directly on the rack
and bake for about 55 to 60 minutes. Remove and let cool slightly.
Carefully remove the rack and reduce oven temperature to 375°F.
3. When potatoes are cool enough to handle, cut off top quarter of each
potato and scoop out cooked potato, leaving a ¼-inch-thick potato
shell. Reserve cooked potato and skin shells.
4. In a medium bowl put cooked potato, milk and 2 tablespoons of the
butter. Using a potato masher or hand mixer, mash/beat until smooth.
Add sour cream, salt, pepper and chives. Mash/beat to combine
completely. Generously fill the potato shells with sour cream and
potato mixture. (Potatoes may be prepared a day ahead to this point –
cover and refrigerate. Bring to room temperature before baking.)
Place the potatoes on the baking pan. Melt remaining teaspoon of
butter and drizzle on potatoes. Carefully slide the pan into the lower
position and bake for 35 to 45 minutes, until potatoes are hot and
golden on the tops.
Nutritional information per serving (½ potato):
Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g
• sat. fat 4g • chol. 20mg • sod. 160mg
• calc. 58mg • fiber 3g
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