8
Mushroom Quesadilla
Smoky, creamy and absolutely delicious!
Makes 1 large quesadilla, 1 to 2 servings
2
ounces smoked mozzarella, shredded
1
large flour tortilla
3
ounces mixed mushrooms, such as cremini
and shiitake, sautéed or roasted
2
ounces goat cheese, crumbled
1
handful arugula leaves
Melted butter or olive oil for brushing
Sour cream for serving
Sprinkle the mozzarella cheese over half of the
tortilla, leaving at least a ½-inch border along the
edge. Evenly top with mushrooms and crumbled
goat cheese. Cover with arugula leaves. Fold the
other half of the tortilla over the filling.
Preheat the Cuisinart
®
Sandwich Maker. Lightly
brush plates with melted butter or oil. Carefully
place the assembled quesadilla onto the
preheated Sandwich Maker, so the folded side is
lined up with the backside of the bottom plate.
Use firm pressure to close lid; lock and cook.
Green indicator light will go off and red light will
come on (this may not happen immediately).
When green indicator light reappears, quesadilla
is cooked. Add 15 to 30 seconds additional
cooking time if a toastier quesadilla is preferred.
Remove with a heatproof silicone spatula. Allow
quesadilla to cool slightly for 2 to 3 minutes
before serving, as filling will be very hot. Serve
with sour cream, if desired.
Nutritional information per quesadilla:
Calories 577 (50% from fat) • carb. 45g • pro. 21g
• fat 30g • sat. fat 13g • chol. 56mg • sod. 538mg
• calc. 506mg • fiber 3g
Smoked Salmon
Potato Tartines with Herbed
Crème Fraîche
Makes for an impressive appetizer!
Makes 4 tartines
2
russet potatoes
½
teaspoon salt, plus a pinch
¼
teaspoon freshly ground black pepper
1
tablespoon butter, melted
¼
cup crème fraîche
1
tablespoon chopped fresh chives, dill,
or tarragon, plus more for garnish
½
teaspoon lemon zest
2
ounces smoked salmon, thinly sliced
Peel potatoes and shred on the large holes of
a box grater. Soak in a bowl of cold water and
drain when water turns cloudy. Repeat this 2 to
3 more times, or until water stays clear. Squeeze
dry using a clean dish towel or paper towels,
and season with ½ teaspoon of salt. Sweat the
shredded potatoes for a few minutes; the salt will
draw out additional moisture. Then squeeze dry
one more time, really well – the drier the better.
Season with black pepper.
Preheat the Cuisinart
®
Sandwich Maker. Brush
the plates with melted butter. Carefully pack
the shredded potatoes into each well of the
preheated Sandwich Maker; the wells will be
indistinguishable and it will look like one even
layer. Use firm pressure to close lid; lock and
cook for 10 minutes. Open the lid and brush
the tops of each tartine with a little more melted
butter. Lock and cook for an additional 5 minutes,
or until the tartines are perfectly browned and
crispy. Meanwhile, mix crème fraîche with
chopped herbs of choice, lemon zest and pinch
of salt. Carefully remove tartines with a heatproof
silicone spatula. Divide the salmon among the
tartines, dollop each with the herbed crème
fraîche, and garnish with extra chopped herbs.
Serve warm.
Nutritional information per tartine:
Calories 167 (55% from fat) • carb. 14g • pro. 4g
• fat 10g • sat. fat 6g • chol. 28mg • sod. 342mg
• calc. 17mg • fiber 1g
Cinnamon-Apple Stuffed
French Toast
Perfect for brunch or dessert.
Makes 2 sandwiches
2
ounces cream cheese, softened at room
temperature
2
tablespoons powdered sugar, plus extra
for dusting
1
small baking apple, peeled, cored,
and chopped
1
tablespoon brown sugar
Summary of Contents for WM-SW2N1 Series
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