10
Roasted Vegetable Quesadillas
Makes 2 quesadillas (4 servings)
¼
medium zucchini (approximately 2 ounces), cut into ½-inch
dice
½
red or yellow bell pepper (approximately 3 ounces), cut into
½-inch dice
½
jalapeño, seeded and finely chopped
¼
medium onion (approximately 2 ounces), sliced
1
garlic clove, smashed
1
teaspoon olive oil, plus ½ tablespoon for brushing
¼
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
¼
cup frozen corn kernels
1
tablespoon cilantro, roughly chopped
1
ounce Monterey Jack, shredded
1
ounce goat cheese
2
10-inch flour tortillas
Nonstick cooking spray
1 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F on
Pizza/Bake .
2 . Toss the zucchini, peppers, onion, garlic, 1 teaspoon of the olive oil,
salt and pepper together in a mixing bowl . Line the baking pan with
aluminum foil and transfer the vegetables to the prepared pan .
Carefully slide the pan into the upper position . Bake in preheated
oven until vegetables are softened and browned, about 20 minutes .
Discard garlic and return remaining vegetables to mixing bowl; toss
with the corn and cilantro .
3 . Assemble quesadillas: Lay the tortillas on a work surface . Place equal
amounts of the vegetable mixture on half of each tortilla, then place
even amounts of cheese on each . Fold each in half, making a half-
moon shape .
4 . Spray prepared baking pan with cooking spray . Place the quesadillas
on baking pan and brush the tops lightly with oil . Bake quesadillas at
400°F for about 6 to 6½ minutes, until tops are golden and cheese is
melted .
5 . Cut quesadillas in half and serve with salsa, guacamole, and/or sour
cream .
Nutritional information per serving:
Calories 190 (38% from fat) • carb. 23g • pro. 7g • fat 8g • sat. fat 4g • chol. 10mg
• sod. 860mg • calc. 123mg • fiber 2g
Twice-Baked Potatoes
Makes 8 servings
4
Idaho or russet potatoes (10 to 12 ounces each)
1
teaspoon olive oil, divided
2
⁄
3
cup lowfat milk
2
tablespoons unsalted butter, plus 1 teaspoon for finishing
½
cup sour cream
½
teaspoon kosher salt
½
teaspoon freshly ground black pepper
¼
cup chopped fresh chives
1 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F on
Pizza/Bake with the rack in the lower position .
2 . Rub each potato with ¼ teaspoon of olive oil, and then evenly prick
about 6 to 8 times with a fork . Place potatoes directly on the rack
and bake for about 55 to 60 minutes . Remove and let cool slightly .
Carefully remove the rack and reduce oven temperature to 375°F .
3 . When potatoes are cool enough to handle, cut off top quarter of each
potato and scoop out cooked potato, leaving a ¼-inch-thick potato
shell . Reserve cooked potato and skin shells .
4 . In a medium bowl put cooked potato, milk and 2 tablespoons of the
butter . Using a potato masher or hand mixer, mash/beat until
smooth . Add sour cream, salt, pepper, and chives . Mash/beat to