Cuisinart TOB-60 Series - Manual (Page 10)

9
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 . Line the tortillas on a work surface . Place even
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 foiled baking pan with cooking spray . Place the quesadillas on bak-
ing 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 .
Place cooked potato in a medium bowl . Add 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