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10
Roasted Vegetable Quesadillas
Makes 2 quesadillas (4 servings)
¼ medium zucchini (approximately 2 ounces), cut into ½-inch dice
¼ red bell pepper (approximately 1½ ounces), cut into ½-inch dice
¼ yellow pepper (approximately 1½ ounces), cut into ½-inch dice
½ jalapeño pepper, seeded and finely chopped
¼ medium onion (approximately 2 ounces), sliced
1 garlic clove, smashed
1 teaspoon extra virgin olive oil, plus ½ tablespoon for brushing
¼ teaspoon sea or 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
Preheat Cuisinart
®
Convection Toaster Oven Broiler to 400°F on the bake
setting with rack in position A. Line baking pan with aluminum foil.
Toss the zucchini, peppers, onion, garlic, 1 teaspoon of the olive oil, salt
and pepper together in a mixing bowl. Place vegetables on the prepared
baking pan. Bake in preheated oven until vegetables are softened and
browned, about 20 minutes. Return vegetables to mixing bowl and toss
with the corn and cilantro.
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.
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.
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 extra virgin olive oil, divided
2
/
3
cup lowfat milk
2 tablespoons unsalted butter, plus 1 teaspoon for finishing
½ cup sour cream
½ teaspoon sea or kosher salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh chives
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F on the
bake setting with the rack in position B.
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. Reduce oven temper-
ature to 375°F.
When potatoes are cool enough to handle, cut off top quarter of each pota-
to and scoop out cooked potato, leaving a ¼-inch thick potato shell.
Reserve cooked potato and skin shells.
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 combine completely.
Generously fill the potato shells with sour cream and chive potato mixture.
(Potatoes may be prepared a day ahead to this point – cover and refriger-
ate. Bring to room temperature before baking.) Arrange potatoes on baking
tray. Melt remaining teaspoon of butter and drizzle on potatoes. Bake for 35
to 45 minutes, until potatoes are hot and golden on the tops.
Nutritional information per serving (½ potato):
Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g • sat. fat 4g • chol. 20mg
• sod. 160mg • calc. 58mg • fiber 3g