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5
Roasted Vegetable Quesadilla
For a less traditional twist swap out the Monterey Jack for goat cheese.
Makes 4 servings
½ small zucchini, cut into ½-inch pieces
½ bell pepper (red, yellow or orange is preferable), cut into ½-inch
pieces
½ jalapeño pepper, seeded and finely chopped
½ small onion, sliced
1 garlic clove, smashed
1 teaspoon olive oil, plus ½ tablespoon for brushing
¼ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped cilantro
½ teaspoon fresh lime juice
2 10-inch flour tortillas
2 ounces Monterey Jack, shredded
1. Preheat the Toaster Oven set to Bake at 450°F with rack in position A. Line
baking pan with aluminum foil.
2. Toss the zucchini, bell and jalapeño peppers, onion and garlic with 1
teaspoon of the olive oil, salt and pepper in a medium mixing bowl. Put
vegetables on the prepared baking pan. Bake until vegetables are softened
and browned, about 10 to 15 minutes. Return vegetables to mixing bowl and
toss with the cilantro and lime juice. Reduce oven temperature to 350°F.
3. Assemble quesadilla: Put one tortilla on the foil-lined baking pan. Evenly
distribute the vegetables on top and then add the cheese. Top with the other
tortilla and brush it with the remaining oil.
4. Bake quesadilla at 350°F for about 8 minutes, until top is golden and cheese
inside is melted.
5. Cut quesadilla in half and serve with salsa, guacamole, and/or sour cream.
Nutritional information per serving:
Calories 194 (45% from fat) • carb. 20g • pro. 6g • fat 10g • sat. fat 3g
• chol. 13mg • sod. 457mg • calc. 153mg • fiber 2g
Buffalo-Style Chicken Wings
This bar-menu staple still gets crisp despite being baked instead
of the traditional deep-fry.They have a kick, but if you like them really
spicy feel free to increase the amount of cayenne.
Makes about 12 wings, 2 to 4 servings
1 pound chicken wings, tips removed, drumettes and flats separated
1 teaspoon sea or kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 tablespoon vegetable oil
2 tablespoons unsalted butter
¼ teaspoon cayenne pepper
¼ cup hot sauce (such as Frank’s Red Hot)
1. Preheat the Toaster Oven set to Bake at 425°F with rack in position A. Line
the baking tray with aluminum foil.
2. In a bowl, toss the wings, ¾ teaspoon of the salt, ¼ teaspoon of the pepper,
and the vegetable oil. Arrange the wings in a single layer on the prepared
pan and bake for 25 minutes.
3. When finished baking, remove the pan and carefully adjust the rack to
position C. Switch to Broil and return wings for another 2 to 3 minutes to
crisp the skin.
4. While the wings are cooking, melt the butter in a small saucepan over low
heat. Whisk in the remaining salt and pepper, cayenne and hot sauce. Keep
warm over low heat.
5. Put wings in a medium-size bowl, cover with sauce and toss well to coat.
Serve immediately.