15
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 (907 g) boneless, skinless
chicken thighs
2 cups (500 ml) Buffalo sauce, divided
12 tablespoons (180 ml) cream cheese
4 cups (1 L) shredded Mexican-
blend cheese
12 7- to 8-inch (18 to 20 cm) flour tortillas
1½ tablespoons (25 ml) vegetable oil
Blue cheese dressing, for serving
Celery sticks, for serving
1. Turn on the Cuisinart
®
Smoke-less Contact
Griddler
®
. Select smoke-less mode and set
both griddle plates to Poultry.
2. Once preheated, put the chicken on the
Smoke-less Contact Griddler
®
. Close the
Smoke-less Contact Griddler
®
and set the timer
for 8 minutes, until chicken is fully cooked
through. Remove from Smoke-less Contact
Griddler
®
and let cool slightly. When cool
enough to handle, thinly slice the chicken and
toss with 1½ cups (375 mL) of the Buffalo
sauce. Reserve.
3. While the chicken is cooking, combine the
cream cheese with ½ cup (125 ml) Buffalo
sauce. Spread about 1 tablespoon (15 ml) of
the cream cheese mixture onto the center of
one of the tortillas, leaving about a 1-inch
(2.5 cm) border all around. Sprinkle with
1
/
3
cup (75 ml) of the shredded cheese. Top
with approximately ¼ cup (60 mL) of chicken
mixture and an additional
1
/
3
cup (75 ml)
shredded cheese. Spread 1 more tablespoon
(15 ml) of the cream cheese mixture onto
another tortilla, also leaving about a 1-inch
(2.5 cm) 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 (190°C). Once
heated, put the quesadilla on the bottom plate
and close the Smoke-less Contact 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 Smoke-less Contact 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 (425 ml) chermoula and
3 to 4 servings of salmon and potatoes
Chermoula marinade:
6 small garlic cloves
1 teaspoon (5 ml) paprika
¾ teaspoon (3.75 ml) kosher salt, divided
½ teaspoon (2.5 ml) freshly ground
black pepper
1 teaspoon (5 ml) ground coriander
½ teaspoon (2.5 ml) ground cumin
1 teaspoon (5 ml) red pepper flakes
4 2 x ½-inch (1.25 cm) strips lemon peel,
white pith removed
¾ cup (175 ml) fresh cilantro, roughly
chopped
¼ cup (60 ml) fresh parsley, roughly
chopped
1
/
3
cup (75 ml) fresh lemon juice
2 tablespoons (30 ml) white
wine vinegar
1 cup (250 ml) olive oil, reserving
1 tablespoon (15 ml)
1
/
3
cup (75 ml) pitted, whole Kalamata
olives, finely chopped
1 pound salmon, about 1½ inches
(3.75 cm) thick
2 large (about 1 pound [454 g] total)
russet potatoes, scrubbed
1. Make the chermoula: Put the garlic into a mini
chopper. Pulse to finely chop. Add the paprika,
½ teaspoon (2.5 ml) of the salt, pepper,
coriander, cumin, red pepper flakes and lemon
peel. Pulse until a paste forms. Transfer mixture
to a small bowl. Add the cilantro, parsley,
lemon juice and vinegar. Slowly whisk in the
olive oil. Add the olives. Put the salmon in a
9 x 13-inch (23 x 33 cm) baking dish; add
½ cup (125 ml) of the marinade to cover the
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