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While second batch of vegetables is cooking, brush tortillas with oil, and begin to warm 1 to 2
minutes per side on the griddle. Reserve.
Sprinkle shrimp with ¼ teaspoon of salt and grill for about 2 to 3 minutes per side. Serve all fajita
ingredients with salsa, sour cream, and sliced avocado so each individual can prepare his/her own.
Nutritional information per fajita:
Calories 106 (29% from fat)• carb. 10g • pro. 9g • fat 3g • sat. fat 0g
• chol. 57mg • sod. 146mg • calc. 55mg • fiber 1g
Saga Blue Stuffed Beef Filets
with Herb Crust
Griddler
®
Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes 4 servings
2 tablespoons herbes de Provence
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 beef tenderloin filets, each about 6 ounces – 1-inch thick
4 tablespoons cold Saga Blue cheese (may also use Brie, mushroom Brie or
Cambazola cheese)
1 tablespoon good quality olive oil
Put the herbes de Provence, salt and pepper into a small bowl. Stir to blend; reserve.
Using a sharp knife, cut a horizontal slit in the side of a filet, then carefully cut into the center of
the filet to create a pocket – do not cut all the way through to the sides. Repeat for each filet.
Place one tablespoon of the cheese in each pocket – press the open sides together tightly.
Drizzle the filets with the olive oil and rub in to coat completely and evenly. Sprinkle the filets on
both sides with the herb mixture and press into the meat. Refrigerate for 20 to 30 minutes
before grilling. (Filets may be prepared up to 8 hours ahead and refrigerated.)
Insert plates on their grill side. Preheat Cuisinart
®
Griddler
®
to Sear with the unit closed. When
Griddler
®
is hot, arrange the filets evenly spaced on the grill. Cover, using light pressure.
Grill until steaks have reached desired level of doneness when tested with an instant-read
thermometer. Grilling will take approximately 6 to 10 minutes. Grill until about 5° under
temperature desired – meat will continue to cook while resting. Remove immediately.
(Note: this type of beef has more flavor and better texture when cooked rare to medium.)
Let meat rest for 5 to 10 minutes before serving.
Nutritional information per serving:
Calories 464 (55% from fat) • carb. 1g • pro. 50g • fat 27g • sat. fat 11g
• chol. 148mg • sod. 456mg • calc. 57mg • fiber 0g
Southwestern Spiced Grilled Rib Eye Steaks
Griddler
®
Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes 2 to 4 servings
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon basil