Cuisinart Griddler Five GR-5 Series, Instruction And Recipe Booklet

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1. Put the oil in a medium sauté pan set
over medium heat. Once hot, add
the garlic, onion and ¼ teaspoon of
salt and pepper. Sauté until softened
and fragrant, about 5 minutes. Add
the black beans, chipotle and sauce,
and enough water to keep the pan
from being dry. Cook until beans are
soft enough where they can be easily
mashed, about 10 minutes, adding
additional water as needed to prevent
the pan from going dry.
2. Once beans are soft, add the
remaining salt, quinoa, carrot and
zucchini. Add additional water, about
2 to 3 tablespoons, stir, partially cover
and reduce heat to medium-low and
cook until vegetables are just slightly
cooked, about 5 minutes.
3. Transfer mixture to a Cuisinart
®
Food
Processor fitted with the chopping
blade. Add the cilantro and pulse 4 to
5 times to slightly mash the mixture.
4. Turn on the Cuisinart
®
Griddler
®
. Select
Griddle and set to 375ºF.
5. While Griddler ® is heating, form burger
mixture into
1
/
3
-cup patties (the mixture
may be too warm to handle. If that
is the case, then allow to rest until
slightly cooled).
6. Once preheated, brush the plates with
additional oil and put the prepared
patties onto the hot, oiled griddle.
Select the count-up timer and cook 3
minutes per side. Brush the tops with
additional oil and allow to cook until
bottoms are golden brown and the
burger is just getting firm, about 3 to 4
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