Cuisinart Compact Digital Toaster Oven Broiler TOB-100 - Manual (Page 20)

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 pr eferable), 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 gr ound black pepper
1 tablespoon chopped cilantro
½ teaspoon fresh lime juice
2 10-inch flour tortillas
2 ounces Monterey Jack, shr edded
1 . Preheat the T oaster 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 prepar ed baking pan . Bake until vegetables ar e softened
and browned, about 10 to 15 minutes . Retur n vegetables to mixing bowl and
toss with the cilantro and lime juice . Reduce oven temperatur e 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 . T op 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 .
Nutr itio nal info rm atio n p er s erv ing :
Cal ori es 194 (45 % fr om fat ) • car b. 2 0g • p ro. 6g • fa t 10 g • sat . fa t 3g
• ch ol. 13m g • sod . 45 7m g • cal c. 1 53m g • fib er 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 incr ease 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 gr ound black pepper, divided
1 tablespoon vegetable oil
2 tablespoons unsalted butter
¼ teaspoon cayenne pepper
¼ cup hot sauce (such as frank’ s Red h ot)
1 . Preheat the T oaster 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 pr epared
pan and bake for 25 minutes .
3 . When finished baking, remove the pan and car efully adjust the rack to
position C . Switch to Br oil and retur n 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 r emaining 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 .