stir to blend. Divide mixture equally among the 4 tortillas, placing to one side of
the tortilla. Fold each tortilla in half.
When Griddler has preheated place 2 tortillas on the bottom griddle and close.
Bake quesadillas for 5 to 6 minutes – until chicken is hot, cheese is melted, and
tortillas are lightly golden brown and crispy. Place on a rack in a low
(175-200°F) oven to keep warm. Repeat cooking for remaining 2 quesadillas.
Cut quesadillas into wedges and serve with salsa.
Nutritional information per serving (1 quesadilla):
Calories 255 (27% from fat) • carb. 27g • pro.20g.• fat 8g • sat. fat 2g •
chol. 42mg • sod. 556mg • calc.169mg • fiber 2g
Grilled Reubens
Griddler Position: Closed
Selector:Grill/Panini
Plates: Griddle
Makes 4 servings
3
⁄4 cup sauerkraut
8 teaspoons unsalted butter, softened
8 slices rye or pumpernickel bread
4 tablespoons prepared fat free or regular Thousand Island
or Russian dressing, divided
4 ounces reduced fat sliced Swiss or Jarlsberg cheese
8 ounces thinly sliced corned beef
Rinse the sauerkraut and drain. Press out all water and place on a triple
thickness of paper towels.
Brush one side of each slice of bread with softened butter.Place 4 slices bread
on work surface,buttered side down. Spread each of those slices with dressing.
Layer each with
1
⁄2 ounce sliced cheese,2 ounces corned beef, 3 tablespoons
sauerkraut, and the remaining cheese.Top with the remaining bread,
buttered side up.
Preheat the Cuisinart
®
Griddler on Medium. When ready arrange the
sandwiches (depending on the shape of the bread, you will be able to cook 2
or 4 sandwiches) evenly spaced on the bottom griddle plate. Close and apply
medium pressure for 10 seconds. Cook until bread is toasty,filling is warm and
cheese is melted, about 4 to 5 minutes. Serve warm with mustard.
Nutritional information per serving (
1
⁄4 cup):
Calories 490 (233% from fat) • carb 40g • pro.27g • fat 26g • sat. fat 12g •
chol. 94mg • sod. 1489mg • calc.409mg • fiber 5g
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