Hamilton Beach Quesadilla Maker Manual De Instrucciones página 12

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Recipes
(cont.)
Brie and Dried Cranberry Quesadillas
8 (7- to 8-inch size) flour tortillas
1/2 onion, thinly sliced
4 ounces Brie cheese cut into 1/2-inch pieces
4 tablespoons dried cranberries
Plug in unit and allow to heat until green preheat light glows (approxi-
mately 2 minutes). Place one tortilla in the center of the cooking sur-
face. Sprinkle with 1 ounce of Brie cheese, 1 tablespoon onion, and
1 tablespoon dried cranberries. Top with second tortilla. Close lid by
pressing firmly until lid is locked down. Bake 2–3 minutes or until
cheese is melted through. Remove quesadillas using nonstick tongs
or spatula. Transfer to serving dish and allow to sit 1 to 2 minutes
before serving. Makes 4 quesadillas.
Egg Omelet
2 eggs, scrambled
1/4 cup shredded cheese
Plug in unit and allow to heat until green preheat light glows (approxi-
mately 2 minutes). Mix together scrambled eggs and cheese in a
bowl; then pour mixture in center of cooking surface. Cook approxi-
mately 2–3 minutes or until eggs begin to brown slightly. Remove
eggs with nonstick tongs or spatula. Transfer to serving dish and eat.
Makes 1 omelet.
TEST KITCHEN TIP: Substitute egg whites for whole eggs, or use
mushrooms, peppers, or other veggies for a healthy omelet.
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Salsas/Toppings
Mango Salsa
1 fresh mango, peeled and diced
1/2 small onion, diced
1/2 red pepper, seeded and diced
2 tablespoons lime juice
Pinch of dried cayenne pepper
Cilantro, chopped
Place all ingredients into medium bowl, stir, cover, and let stand one
hour prior to serving.
TEST KITCHEN TIP: This salsa is great on baked fish!
Pico de Gallo
4 ripe tomatoes, seeded and diced
1 large red onion, finely chopped
1/2 cup lime juice (about 2 limes)
1/2 jalapeno pepper, seeded and finely chopped
1 small clove garlic, finely chopped
1/2 teaspoon salt
1/2 cup cilantro, chopped
Place all ingredients into medium bowl, stir, cover, and let stand one
hour prior to serving.