19
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
Makes 6 quesadillas
2 pounds boneless, skinless chicken
thighs
2 cups Buffalo sauce, divided
4 cups shredded Mexican-blend cheese
12 tablespoons cream cheese
1½ tablespoons vegetable oil
12 7- to 8-inch flour tortillas
Blue cheese dressing,
for serving
Celery sticks, for serving
1. Turn on the Cuisinart
®
Griddler
®
. Select
Griddle and set to 425°F.
2. Once preheated, put the chicken on the
Griddler
®
. Close the Griddler
®
and set the
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 the remaining (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 all around. Sprinkle with
1
/
3
cup of the
shredded cheese. Top with ½ scoop of the
cooked chicken mixture and an additional
1
/
3
cup shredded cheese. Spread 1 more
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: Bottom Grill, Top Griddle
Griddler
®
Cooking Position: Closed, then open
and flat
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
1
/
3
cup fresh lemon juice
2 tablespoons white wine vinegar
1 cup olive oil, reserving 1 tablespoon
1
/
3
cup pitted, whole Kalamata olives,
finely chopped
1 pound salmon, about 1½ inches thick
2 large (about 1 pound total)
russet potatoes, scrubbed
1. Make the chermoula: Put the garlic into a
mini chopper. Pulse to finely chop. Add the
paprika, ½ teaspoon 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 baking dish; add ½ cup of
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