Hamilton Beach 25409 Mode D'emploi page 12

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Recipes
(cont.)
Brie and Dried Cranberry Quesadillas
8 (7- to 8-inch size) flour tortillas
1/2 onion, thinly sliced
4 ounces Brie cheese cut into 1/2-inch pieces
4 tablespoons dried cranberries
Plug in unit and allow to heat until green preheat light glows
(approximately 2 minutes). Place one tortilla in the center of
the cooking surface. Sprinkle with 1 ounce of Brie cheese,
1 tablespoon onion, and 1 tablespoon dried cranberries. Top
with second tortilla. Close lid by pressing firmly until lid is locked
down. Bake 2–3 minutes or until cheese is melted through. Remove
quesadillas using nonstick tongs or spatula. Transfer to serving dish
and allow to sit 1 to 2 minutes before serving. Makes 4 quesadillas.
Egg Omelet
2 eggs, scrambled
1/4 cup shredded cheese
Plug in unit and allow to heat until green preheat light glows
(approximately 2 minutes). Mix together scrambled eggs and
cheese in a bowl; then pour mixture in center of cooking surface.
Cook approximately 2–3 minutes or until eggs begin to brown
slightly. Remove eggs with nonstick tongs or spatula. Transfer
to serving dish and eat. Makes 1 omelet.
TEST KITCHEN TIP: Substitute egg whites for whole eggs, or
use mushrooms, peppers, or other veggies for a healthy omelet.
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Salsas/Toppings
Mango Salsa
1 fresh mango, peeled and diced
1/2 small onion, diced
1/2 red pepper, seeded and diced
2 tablespoons lime juice
Pinch of dried cayenne pepper
Cilantro, chopped
Place all ingredients into medium bowl, stir, cover, and let stand one
hour prior to serving.
TEST KITCHEN TIP: This salsa is great on baked fish!
Pico de Gallo
4 ripe tomatoes, seeded and diced
1 large red onion, finely chopped
1/2 cup lime juice (about 2 limes)
1/2 jalapeno pepper, seeded and finely chopped
1 small clove garlic, finely chopped
1/2 teaspoon salt
1/2 cup cilantro, chopped
Place all ingredients into medium bowl, stir, cover, and let stand one
hour prior to serving.