Ham & Cheese on To r t i l l a
Q u e s a d i l l a
4 (10-inch) flour tortillas
4 tablespoons prepared mustard
1/2 cup (4 oz.) shredded Swiss cheese
12 thin slices ripe tomato
4 thin slices Virginia ham
4 tablespoons pickle relish
1. Spread one side of each tortilla with 1 tablespoon mustard. Evenly
sprinkle half of the Swiss cheese on two of the tortillas, 1/2-inch from
the edge. Cover each with tomato slices, ham, and pickle relish.
Sprinkle cheese on top of each and cover with the remaining two
tortillas, mustard-side down.
2. Place on preheated
Q u e s a d i l l a M a k e r
, one at a time. Close
Lid and cook 2 to 3 minutes, or until tortilla is lightly browned. Cut into
triangles.
Makes 2 quesadillas, 12 pieces
Chunky Peanut Butter & Jelly
Q u e s a d i l l a
1/2 cup smooth or chunky-style peanut butter
1/2 your favorite chunky fruit jelly
4 (10-inch) flour tortillas
powdered sugar, optional
1. Combine peanut butter and jelly in small mixing bowl.
2. Divide and evenly spread peanut butter filling mixture on two of the
tortillas, up to 1/2-inch from the edge. Cover with the remaining
tortillas.
3. Place on preheated
Q u e s a d i l l a M a k e r
, one at a time. Close
Lid and cook 3 to 4 minutes, or until tortilla is lightly browned.
4. Cut into triangles. If desired, sprinkle with powdered sugar before
serving.
Makes 2 quesadillas, 12 pieces
SOUR Cream & Chive Quesadillas
2 medium russet potatoes, peeled and cut into 1-inch cubes
1/4 cup real dairy sour cream
2 tablespoons chopped fresh chives or two scallions, green part only,
sliced thin
salt
black pepper
4 (10-inch) flour tortillas
1/4 cup (2 oz.) Cheddar cheese
1. Boil potatoes in salted water until tender. Drain and mash with sour
cream and chives. Season with salt and black pepper, to taste.
2. Divide and evenly spread potato filling mixture on two of the tortillas,
up to 1/2-inch from the edge. Sprinkle evenly with the Cheddar
cheese. Cover with the remaining tortillas.
3. Place on preheated
Q u e s a d i l l a M a k e r
, one at a time. Close
Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into
triangles. Serve with additional sour cream, if desired.
Makes 2 quesadillas, 12 pieces
Pepperoni Pizza Pockets
1/2 cup pizza sauce
1/4 cup (2 oz.) shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
2 tablespoons minced pepperoni
4 (10-inch) flour tortillas
1. Combine the pizza sauce, mozzarella, Parmesan, and pepperoni in a
small mixing bowl.
2. Divide and evenly spread pizza filling mixture on two of the tortillas, up
to 1/2-inch from the edge. Cover with the remaining tortillas.
3. Place on preheated
Q u e s a d i l l a M a k e r
, one at a time. Close
Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into
triangles.
Makes 2 quesadillas, 12 pieces
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