∙ 24 ∙
Ingredients:
8 tortillas
2 cups Monterey Jack cheese
1 can diced green chilies
1 cup roasted red peppers, thinly sliced
1 lb chicken, cooked and shredded
2 tbsp olive oil, divided
1 cup salsa
sour cream, to garnish
Directions:
1. On the griddle, heat 1 tablespoon of olive oil on Temperature Dial setting 3.
2. Place two tortillas on the griddle and top each with ¼ cup shredded cheese, ¼
of the chicken, ¼ of the roasted red peppers, and ¼ of the green chilies. Top
with another ¼ cup of cheese and a tortilla.
3. Cook for 2-5 minutes or until cheese is melted and tortilla is crisp. Flip the
tortillas and cook on the other side. Repeat with remaining tortillas.
4. Slice each quesadilla and serve with salsa and sour cream.
chicken
quesadillas
∙ 25 ∙
Ingredients:
2 strip steaks
6 garlic cloves, thinly sliced
¼ cup red wine
2 tbsp fresh rosemary
2 tbsp olive oil, divided
salt and pepper, to taste
Directions:
1. Combine sliced garlic, red wine, rosemary, and 1 tablespoon olive oil in a
dish. Marinate the steak in the mixture, ipping after 30 minutes. Season
steak with salt and pepper.
2. Lightly grease griddle with remaining 1 tablespoon oil and cook the steak
on Temperature Dial setting 3. Flip and cook the other side until cooked
to your preference. You can also cook the marinade in the griddle and pour
on top of the steak before serving.
rosemary
steaks
To Next Page
Loading...
