Assessments - 4, GPA: 3.8
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Facilidade de uso
Lower the lid and reheat 1 to 2 minutes. Care and Cleaning This appliance contains no user-serviceable parts. Refer service to qualified service personnel. CLEANING Important: Unplug and allow to cool before cleaning. Never immerse your quesadilla maker in water or any other liquid. 1. Wipe lid, base, and cooking plates with a damp cloth and a non-abrasive soap or dishwashing detergent. Wipe with a clean, soft, damp cloth and towel dry. STORAGE • Store cleaned quesadilla maker in a clean, dry place. • The quesadilla maker may be stored in a vertical position (lid latch pointed up). Latch the cooking plates together, loosely winding the cord around the base of the unit, and stand for vertical storage. Important: Never store while it is still hot or still plugged in. Important: Never wrap cord tightly around the appliance. Do not put any stress on cord where it enters unit, as this could cause it to fray and break. RECIPES SPEEDY QUESADILLAS . cup (4 oz.) finely shredded Cheddar or Monterey Jack cheese 4 (10-inch) flour tortillas . cup chunky salsa . cup chopped cilantro Real dairy sour cream Guacamole (optional) Sprinkle half of the cheese on two of the tortillas. Divide and evenly spread the salsa over the cheese. Sprinkle evenly with the cilantro and remaining cheese. Cover with the remaining tortillas. Place on preheated quesadilla maker, one at a time. Close lid and cook 3 – 4 minutes or until tortilla is lightly browned. Remove from quesadilla maker and cut into triangles. Serve with additional salsa, sour cream or guacamole, if desired. Makes 2 quesadillas (12 triangles) BEAN & CHEESE QUESADILLAS 1 can (16 oz.) refried beans . cup (2 oz.) shredded Cheddar cheese 1 small onion, minced 3 tsp. minced pickled jalapeno pepper (optional) 6 (10-inch) flour tortillas Divide and evenly spread refried beans on three of the tortillas, up to .-inch from the edge. Sprinkle evenly with the Cheddar cheese, minced onion and jalapeno pepper, if desired. Cover with the remaining tortillas. Place on preheated quesadilla maker, one at a time. Close lid and cook 3 – 4 minutes or until tortilla is lightly browned. Remove from quesadilla maker and cut into triangles. Serve with fresh salsa or sour cream, if desired. Makes 3 quesadillas (18 triangles) HERBED RICOTTA & RED PEPPER QUESADILLAS 1 cup ricotta cheese 1 jar (4 oz.) chopped roasted red peppers, drained 1 tablespoon minced fresh herbs like: parsley, cilantro, thyme, or basil 1 clove garlic, peeled and minced . tsp. salt ..8 tsp. black pepper 4 (10-inch) flour tortillas Combine ricotta, roasted peppers, herbs, garlic, salt and black pepper together in a small mixing bowl. Divide and evenly spread ricotta filling mixture on two of the tortillas, up to .-inch from the edge. Cover with the remaining tortillas. Press down gently. Place on preheated quesadilla maker, one at a time. Close lid and cook 3 – 4 minutes or until tortilla is lightly browned. Remove from quesadilla maker and cut into triangles. Serve with fresh salsa or sour cream, if desired. Makes 2 quesadillas (12 triangles) WILD MUSHROOM QUESADILLAS 2 tbsp. olive oil 1 large onion minced 2 cloves garlic, peeled and minced 1 roasted, canned jalapeno pepper, chopped . lb. crimini or white button mushrooms, including stems, coarsely chopped . tsp. salt ..8 tsp. black pepper . cup (4 oz.) shredded Swiss or Gouda cheese 4 (10-inch) flour tortillas Heat olive oil in medium-sized skillet over medium-high heat. Add the onion and garlic and saute 4 – 6 minutes or until soft. Add the jalapeno pepper and mushrooms. Saute 5 – 7 minutes or until the mushrooms are soft. Season with salt and black pepper. Drain to remove any remaining cooking liquid. Evenly sprinkle two tortillas with half of the cheese up to .-inch from the edge. Evenly spread mushroom filling over cheese. Sprinkle remaining cheese on top of each and cover with remaining tortillas. Place on preheated quesadilla maker, one at a time. Close lid and cook 3 – 4 minutes or until tortilla is lightly browned. Remove from quesadilla maker and cut into triangles. Serve with sour cream, if desired. Makes 2 quesadillas (12 triangles) PEPPERONI PIZZA POCKETS . cup pizza sauce . cup (2 oz.) shredded mozzarella cheese 1 tbsp. grated Parmesan cheese 2 tbsp. minced pepperoni 4 (10-inch) flour tortillas Combine the pizza sauce, mozzarella, Parmesan and pepperoni in a small mixing bowl. Divide and evenly spread pizza filling mixture on two of the tortillas, up to .-inch from the edge. Cover with the remaining tortillas. Place on preheated quesadilla maker, one at a time. Close lid and cook 3 – 4 minutes or until tortilla is lightly browned. Remove from quesadilla maker and cut into triangles. Makes 2 quesadillas (12 triangles) INSTRUCCIONES IMPORTANTES DE SEGURIDAD Cuando se usan aparatos electricos, siempre se deben respetar las siguientes medidas basicas de seguridad: . Por favor lea todas las instrucciones. . No toque las superficies calientes. Use las asas o las perillas....