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Roasted Vegetable and
Chèvre Quesadillas
When you prepare roasted vegetables as a side
dish, prepare extras for making Roasted Vegetable
and Chèvre Quesadillas.
Makes 1 quesadilla
1 9-inch flour tortilla or wrap (can use
flavored such as herb or spinach)
2
⁄
3
cup roasted vegetables*
1½ tablespoons crumbled chèvre
Preheat Cuisinart
®
Griddler
™
Panini & Sandwich
Press.
Arrange roasted vegetables in a single layer on
one half of the tortilla, leaving a ½-inch border
along the rounded edge. Sprinkle evenly with
crumbled chèvre. Fold tortilla over vegetables
and cheese. Place on preheated Griddler
™
Pa-
nini & Sandwich Press and grill/bake for about
3 minutes, until tortilla is warmed and has grill
markings, and filling is warmed and cheese is
warm and soft. Let stand 1 minute before cut
-
ting.
Serve warm.
Nutritional information per serving (1 quesadilla):
Calories 239 (35% from fat) • carb. 14g • pro. 1g
• fat 9g • sat. fat 5g • chol. 16mg • sod. 533mg
• calc. 157mg • fiber 3g
*Roasted vegetables can be roasted at home
or purchased. They should be sliced or diced in
bite-sized pieces.
To roast vegetables, preheat oven to 425°F. Slice
or dice vegetables such as mushrooms, shal
-
lots, onions, asparagus, broccoli, cauliflower,
eggplant, or zucchini. Toss with extra virgin
olive oil and a little kosher salt and some herbs
if desired. Place on a parchment-lined baking
sheet pan in a single layer and roast until tender
and evenly browned, turning every 10 to 15
minutes. Roasting times will vary depending on
the vegetable chosen.
Chicken Quesadilla Wraps
Serve with salsa and a green salad with
avocado for a simple supper.
Makes 2 quesadilla wraps, 2 servings
1½ cups leftover shredded/chopped
cooked chicken*
½ cup chopped cooked onion
(sautéed until tender)
2 tablespoons well drained chopped
jalapeño peppers
6 tablespoons shredded lowfat Cheddar
or Monterey Jack cheese
2 9-inch flour tortillas or wraps (can use
plain, herb, spinach)
Preheat Cuisinart
®
Griddler
™
Panini & Sandwich
Press while preparing Quesadilla Wraps.
In a small bowl, combine the chicken, cooked
onion, and chopped jalapeño peppers. Sprinkle
half the cheese in the center of each tortilla. Top
with the chicken mixture, keeping the chicken
mixture in a “log” about 1½ inches wide and 4
to 5 inches long in the center of the tortilla. Fold
one side over the filling lengthwise to cover, fold
top and bottom over short sides to cover, then
fold last side over to close. Turn over so that flap
is on bottom.
Place Quesadilla Wraps on preheated Griddler™
Panini & Sandwich Press. Close using medium
light pressure. Grill/bake for 3 to 3½ minutes,
until tortilla is warmed with grill markings, filling
is warmed and cheese is melted. Serve with
salsa if desired.
Nutritional information per serving (one quesadilla):
Calories 366 (24% from fat) • carb. 25g • pro. 43g
• fat 10g • sat. fat 4g • chol. 100mg • sod. 564mg
• calc. 289mg • fiber 1g