The Panini Press and Quesadilla Cookbook: A Collection of Delicious Panini Press Recipes and Quesadilla Recipes [2 ed.]

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The Panini Press and Quesadilla Cookbook A Collection of Delicious Panini Press Recipes and Quesadilla Recipes

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Table of Contents Chicken, Monterey and Cheddar Quesadilla 7 Chicken and Onions Quesadilla 10 Shrimp and Jalapenos Quesadilla 11 Black and Mango Quesadilla 12 Egg and Parmesan Quesadilla 13 Steak and Onions Quesadilla 16 Chicken, Bacon, and Mushrooms Quesadilla 17 Zucchini and Carrots Quesadilla 18 Sausage and Chilies Quesadilla 19 Mozzarella, Avocado, and Olives Quesadilla 22 Crawfish and Peppers Quesadilla 23 Monterey Corn and Beans Quesadilla 24 Cheddar and Beans Quesadilla 25 Cream Cheese and Jam Quesadilla 26 BBQ Plum Tomatoes and Chicken Quesadilla 27 Quesadilla Jalapeno Spread 28 Squash, Mushrooms, and Peppers Quesadilla 29 Casserole Style Quesadilla 32 Bacon and Onions Quesadilla 33 Restaurant Style Quesadilla Dipping Sauce 34 Mediterranean Style Quesadilla 35

Honey BBQ Chicken Quesadilla 36 Cinnamon and Apples Quesadilla 37 Chipotle Basil & Tomato Quesadilla 38 Authentic Mexican Quesadilla 39 Steak and Onions Quesadilla II 43 Mozzarella, Tomato, Basil Panini 44 Turkey, Sundried Tomato, Basil Panini 45 Hummus, Eggplant, Mozzarella Panini 46 Chicken, Monterey, Basil Pesto Panini 47 Cheddar, Chipotle, Caesar, Bacon Panini 48 Romano, Basil, Chicken, Caesar Panini 49 Sourdough, Provolone, Pesto Panini 52 Avocado, Turkey, Spinach, Ciabatta Panini 53 Mushroom, Salami, Turkey, Provolone Panini 54 Yogurt, Parmesan, Basil, Turkey Panini 55 The Best Panini Dip 56 Chicken Breast, Zucchini, Pepper Panini 57 Dessert Panini 58 Turkey Provolone, Ciabatta Panini 59 Chipotle Pepper, Bacon, Spinach Panini 62 Dijon, Roast Beef, Roquefort Panini 63 Parmesan, Mozzarella, Chicken Cutlet Panini 64

Spinach, Turkey Ciabatta Panini 65 Balsamic, Parmesan, Mushroom Panini 66 Quesadillas Tegucigalpa Style 67 November’s Turkey Quesadillas 68 American Quesadillas 69 Brightly Flavored Quesadillas 72 Milanese Quesadillas 73 Louisiana Style Quesadillas 74 Smoky Quesadillas 75 Artisanal Quesadillas 76 Zucchini Button Quesadillas 77

Chicken, Monterey and Cheddar Quesadilla

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 20 Calories 244 kcal Fat 11.3 g Carbohydrates 21.8g Protein 13.7 g Cholesterol 35 mg Sodium 504 mg

Ingredients 1 lb skinless, boneless chicken breast, minced 1 (1.27 oz.) packet fajita seasoning 1 tbsp vegetable oil 2 green bell peppers, diced 2 red bell peppers, diced 1 onion, diced

10 (10 inch) flour tortillas 1 (8 oz.) package shredded Cheddar cheese 1 tbsp turkey bacon bits 1 (8 oz.) package shredded Monterey Jack cheese

Directions 1. Get a baking dish or sheet and coat it with oil or nonstick spray. Turn your broiler on to low if possible. Then set your oven to 350 degrees before doing anything else. 2. Get a bowl and mix: chicken and fajita seasoning together. 3. Cook contents in the broiler for about 6 mins until all pinkness is removed from the chicken. 4. Get a saucepan and stir fry for 12 mins: chicken (after being broiled), onions, and red and green bell peppers. 5. Layer the following on one side of each tortilla: bacon bits, cheddar, chicken, peppers, and Monterey. Then fold the tortilla to form a quesadilla. Place everything on a baking dish or sheet. 6. Cook everything in the oven for 12 mins until the cheese is bubbly. 7. Enjoy.

Chicken, Monterey and Cheddar Quesadilla

7

CHICKEN

and Onions Quesadilla

Prep Time: 20 mins Total Time: 27 mins Servings per Recipe: 10 Calories 381 kcal Fat 8.4 g Carbohydrates 42.1g Protein 21.7 g Cholesterol 46 mg Sodium 530 mg

Ingredients 1 lb skinless, boneless chicken breast halves - cut into strips 1 tbsp vegetable oil 1 onion, sliced into strips 2 tbsps salsa 10 (10 inch) flour tortillas

2 C. shredded Cheddar-Monterey Jack cheese blend

Directions 1. Coat a baking sheet with nonstick spray. Then set your oven to 350 degrees before anything else. 2. Stir fry your chicken until fully done. Then combine in your onions and cook until they are see-through. Then add your salsa and shut off the heat. 3. For 1 min in the microwave warm your tortillas. 4. On one side of each tortilla layer it with cheese and chicken. 5. Fold over the other side to form a quesadilla. 6. Do this for all ingredients and tortillas. 7. Place everything on the greased sheet and cook in the oven for until the cheese is bubbly. 8. Enjoy.

10

Chicken and Onions Quesadilla

Shrimp

and Jalapenos Quesadilla

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 753 kcal Fat 36.9 g Carbohydrates 67.8g Protein 37.9 g Cholesterol 180 mg Sodium 1788 mg

Ingredients 2 tbsps vegetable oil 1 onion, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 tsp salt 1 tsp ground cumin 1 tsp chili powder 1 lb uncooked medium shrimp, peeled and deveined

1 jalapeno pepper, seeded and minced 1 lime, juiced 1 tsp vegetable oil, or as needed 6 large flour tortillas 3 C. shredded Mexican cheese blend, divided

Directions 1. Stir fry your green and red bell peppers, and onions in 2 tbsps of veggie oil. 2. Mix in: chili powder, cumin, and salt. Then add in your shrimp and cook everything for 7 mins. Shut off the heat and add jalapenos, and lime juice. 3. Heat a 2nd frying pan with one 1 tsp of veggie oil then put a tortilla in the oil. 4. On one side of the tortilla put some shrimp mix and half a C. of cheese. 5. Fold the other side to form a quesadilla and lightly fry for 4 mins then cook the other side for 4 mins. 6. Continue for all ingredients and tortillas. 7. Enjoy.

Shrimp and Jalapenos Quesadilla

11

BLACK AND MANGO

Quesadilla (Vegetarian Approved)

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 503 kcal Fat 24.2 g Carbohydrates 49.2g Protein 23.2 g Cholesterol 39 mg Sodium 1421 mg

Ingredients 1 (15 oz.) can black beans, drained 1 tbsp vegetable oil 1/2 onion, diced 1 red bell pepper, diced 1 tsp chili powder 1 pinch cayenne pepper 1 pinch dried oregano 1 pinch dried basil 1 mango - peeled, seeded and minced 1 (6 oz.) package seasoned chickenstyle vegetarian strips

6 (10 inch) flour tortillas 1 (8 oz.) package shredded Cheddar cheese 1 C. arugula leaves 1 (4 oz.) jar jalapeno pepper rings (optional) 1 (8 oz.) jar salsa

Directions 1. For 5 mins heat your beans in a pan. Then mashed them with a masher or big wooden spoon. 2. Lower the heat and let the beans remain warm. 3. Stir fry your bell peppers and onions for 1 min in hot oil. 4. Then add in: basil, chili powder, oregano, and cayenne pepper. 5. Fry until everything becomes soft. 6. Combine in your vegetarian chicken and mango and fry for another 3 mins. 7. Get a 2nd pan and toast your tortillas for 1 min per side. 8. Then on one side of each tortilla add some mango mix, cheddar, black beans, jalapenos, and arugula. 9. Fold the other side to form a quesadilla. 10. Heat the quesadilla in a pan until all the cheese is melted. 11. Enjoy with a garnish of cold salsa. 12

Black and Mango Quesadilla

Egg

and Parmesan Quesadilla

Prep Time: 25 mins Total Time: 2 hrs 10 mins Servings per Recipe: 16 Calories 515 kcal Fat 23.4 g Carbohydrates 68g Protein 9.9 g Cholesterol 73 mg Sodium 478 mg

Ingredients 1 1/2 C. margarine 3 C. white sugar 2 C. sifted all-purpose flour 1 C. rice flour 1 tbsp baking powder 6 room-temperature eggs 2 C. lukewarm milk

2 C. grated Parmesan cheese 1/2 C. white sugar 1/4 C. all-purpose flour 1/4 C. sesame seeds

Directions 1. Coat a casserole dish with oil and flour. Then set your oven to 350 degrees before doing anything else. 2. Get a bowl, whisk until fluffy: 3 C. of sugar, and margarine. 3. One by one add in your eggs and keep mixing. Then add: milk, 2 C. flour, baking powder, and rice flour. Mix well. Then mix in parmesan. 4. Get a 2nd bowl, mix: sesame seeds, half a C. of sugar, and one fourth a C. of flour. 5. Layer the first bowl into your casserole dish. Then top with the contents of the 2nd bowl. 6. Cook in the oven for 50 mins. Once finished, cut up the casserole into 12 to 16 pieces. Each piece should be considered quesadilla.

Egg and Parmesan Quesadilla

13

STEAK

and Onions Quesadilla

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 552 kcal Fat 31.1 g Carbohydrates 40g Protein 28 g Cholesterol 79 mg Sodium 859 mg

Ingredients 2 tbsps vegetable oil, divided 1/2 onion, sliced 1/2 green bell pepper, sliced salt to taste 4 flour tortillas

1/2 lb cooked steak, cut into 1/4-inch thick pieces 1 C. shredded Mexican cheese blend

Directions 1. Stir fry your bell peppers and onions for 12 min in 2 tbsps of oil. Coat with some salt before putting everything in a bowl. 2. Coat each of your tortillas with oil on 1 side. Then toast then in the pan on the oiled side. 3. Layer half of each on your tortilla while in the pan: onion mix, steak mix, cheese mix. 4. Place another tortilla on top with it, oiled side facing upwards. 5. Fry this quesadilla for 5 mins per side with a low to medium heat. Place it to the side and cut it in half. 6. Do the same for the other tortilla and the rest of the ingredients. 7. Enjoy.

16

Steak and Onions Quesadilla

Chicken, Bacon,

and Mushrooms Quesadilla

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 5 Calories 880 kcal Fat 46.2 g Carbohydrates 65.6g Protein 49.6 g Cholesterol 121 mg Sodium 2178 mg

Ingredients 1 lb thinly sliced chicken breast meat 1/2 tsp salt 1/2 tsp ground black pepper 2 tbsps olive oil 14 slices precooked turkey bacon, diced 1 (8 oz.) package sliced fresh mushrooms 1 C. Alfredo sauce

1 tsp butter, or more if needed 5 large flour tortillas 2 C. shredded mozzarella cheese

Directions 1. Stir fry your chicken for 12 mins in oil after seasoning it with pepper and salt. 2. Set aside, remove excess oils from the pan, and julienne your chicken. 3. For 6 mins cook your mushrooms and bacon in the same pan. Then set the heat to low. Add in your Alfredo sauce and chicken. Cook for 3 mins. 4. Get another pan and toast your tortillas in melted butter. On one side of the tortilla add 1/5 of your chicken mushroom mix. Then put 1/5 of your cheese. Fold the other side to form a quesadilla. Cook for 4 mins per side. 5. Repeat for all ingredients. Once everything is done. Cut each quesadilla in half. 6. Enjoy.

Chicken, Bacon, and Mushrooms Quesadilla

17

ZUCCHINI

and Carrots Quesadilla

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 2 Calories 787 kcal Fat 30.1 g Carbohydrates 99.7g Protein 33.1 g Cholesterol 55 mg Sodium 1309 mg

Ingredients 1 zucchini, cubed 1 head fresh broccoli, diced 1 red bell pepper, diced 1 carrot, diced 1 yellow onion, diced 4 small button mushrooms, diced

4 (10 inch) flour tortillas 1/2 C. shredded sharp Cheddar cheese 1/2 C. shredded Monterey Jack cheese

Directions 1. Line a baking dish or sheet with foil. Then turn on your broiler to its low setting if possible before doing anything else. 2. For 8 mins with a steamer cook the following over one inch of boiling water and covered: mushrooms, zucchini, onions, broccoli, carrots, and bell peppers. 3. Get your baking sheet or dish and put into it two tortillas. Layer the following: Monterey, vegetables, cheddar, and another tortilla. 4. Broil the contents until the cheese is bubbly. You should try to flip the tortillas to brown both sides, but this not necessary. 5. Enjoy.

18

Zucchini and Carrots Quesadilla

Sausage

and Chilies Quesadilla

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 598 kcal Fat 35.9 g Carbohydrates 47.7g Protein 22 g Cholesterol 64 mg Sodium 967 mg

Ingredients 1 tbsp canola oil 2 andouille sausage links, finely minced 1 Poblano chili, finely minced 1/2 red bell pepper, finely minced 1/2 large red onion, finely minced 1/2 C. frozen corn kernels 4 flour tortillas

2 C. shredded Colby cheese 1 tbsp canola oil 1/4 C. sour cream (optional) 1/4 C. salsa (optional)

Directions 1. Cook the following in 1 tbsp of canola for 16 mins: corn, sausage, red onions, Poblano and red peppers. 2. Layer a fourth of the sausage mix on one side of your tortillas. Then fold the other side to make a quesadilla. Do this for all the tortillas. 3. Get a 2nd pan and cook each quesadilla in 1 tbsp of canola for 4 mins per side until the cheese is bubbly. 4. Once all the quesadillas have been cooked cut them in half. 5. Enjoy with a dollop of salsa and sour cream.

Sausage and Chilies Quesadilla

19

MOZZARELLA,

Avocado, and Olives Quesadilla (Vegetarian Approved)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 5 Calories 389 kcal Fat 24.5 g Carbohydrates 31.8g Protein 14.6 g Cholesterol 35 mg Sodium 457 mg

Ingredients 10 (6 inch) corn tortillas 2 C. shredded mozzarella cheese 1 (2 oz.) can sliced black olives

2 avocados - peeled, pitted and sliced 2 tsps hot pepper sauce

Directions 1. Toast your tortilla in a pan for 2 mins per side. Then layer one fourth of your cheese, some avocado, olives, and hot sauce. Top with another tortilla to form a quesadilla. 2. Place a lid on the pan and after 1 min turn it to its opposite side. Place the quesadilla to the side and repeat. 3. Cut the quesadilla in half before serving. 4. Enjoy.

22

Mozzarella, Avocado, and Olives Quesadilla

Crawfish

and Peppers Quesadilla

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 396 kcal Fat 17.5 g Carbohydrates 40.1g Protein 18.9 g Cholesterol 82 mg Sodium 628 mg

Ingredients 1 tbsp butter 1 tbsp olive oil 1/2 red bell pepper, minced 4 green onions, sliced thin 1 tbsp fajita seasoning 1/2 tsp cayenne pepper 12 oz. cooked and peeled whole crawfish tails

6 (10 inch) flour tortillas 8 oz. crumbled queso fresco cheese 1 tbsp butter 1 tbsp olive oil

Directions 1. Get a bowl, mix: onions, bell peppers, and fajita seasoning. 2. Cook the mix for 5 mins in 1 tbsp of olive oil and 1 tbsp of butter. Then add your crawfish and cook for about 3 more mins. 3. Layer half of your queso fresco on one side of your tortillas. Then add some crawfish mix, and top with the rest of the cheese. Fold the tortillas in half to form a quesadilla. 4. Get another pan and toast the quesadilla in 1 tbsp of olive oil and 1 tbsp of butter for 4 mins per side. 5. Once finished add more butter and oil to the pan and continue with the remaining ingredients. 6. Enjoy after cutting each quesadilla in half.

Crawfish and Peppers Quesadilla

23

MONTEREY CORN

and Beans Quesadilla

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 363 kcal Fat 14.5 g Carbohydrates 45.6g Protein 13.9 g Cholesterol 26 mg Sodium 732 mg

Ingredients 2 tsps olive oil 3 tbsps finely diced onion 1 (15.5 oz.) can black beans, drained and rinsed 1 (10 oz.) can whole kernel corn, drained 1 tbsp brown sugar 1/4 C. salsa

1/4 tsp red pepper flakes 2 tbsps butter, divided 8 (8 inch) flour tortillas 1 1/2 C. shredded Monterey Jack cheese, divided

Directions 1. Stir fry your onions for 2 mins in hot oil. Then add in: salsa, beans, red pepper flakes, sugar, and corn. Cook for 4 mins. 2. Get another pan and toast your tortilla in 2 tbsps of melted butter for 1 min. Then layer it with an equal amount of beans and cheese. Put another tortilla on top. Then flip it and let the cheese melt. 3. Repeat with additional butter for all the ingredients. 4. Enjoy.

24

Monterey Corn and Beans Quesadilla

Cheddar

and Beans Quesadilla

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 12 Calories 504 kcal Fat 18.3 g Carbohydrates 69.7g Protein 14.7 g Cholesterol 10 mg Sodium 913 mg

Ingredients 1 tbsp vegetable oil 1 onion, finely minced 2 cloves garlic, minced 1 (15 oz.) can black beans, rinsed and drained 1 green bell pepper, diced 2 tomatoes, diced

1/2 (10 oz.) package frozen corn 12 (12 inch) flour tortillas 1 C. shredded Cheddar cheese 1/4 C. vegetable oil

Directions 1. Stir fry your onions, and garlic until tender in 1 tbsp of oil. Then combine in: corn, beans, tomatoes, and bell pepper. 2. Divide your mix amongst 6 tortillas and top with cheese. Put another tortilla on top of the mix to form a quesadilla. 3. Cook the quesadillas in one fourth of a C. of oil for 2 mins per side or until you find that the cheese is nicely melted. 4. Enjoy.

Cheddar and Beans Quesadilla

25

CREAM CHEESE

and Jam Quesadilla

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 433 kcal Fat 12 g Carbohydrates 71.6g Protein 9.6 g Cholesterol 16 mg Sodium 511 mg

Ingredients 4 (8 inch) flour tortilla 2 tbsps softened cream cheese 2 tbsps strawberry jam

1 tbsp confectioners' sugar

Directions 1. 2. 3. 4. 5.

26

Layer the following on each tortilla: 1/2 cream cheese and jam. Put the tortillas on top of each other to make quesadillas. Fry them for 6 mins per side in a pan coated with nonstick spray. Garnish with some confectioner's sugar. Enjoy.

Cream Cheese and Jam Quesadilla

BBQ

Plum Tomatoes and Chicken Quesadilla

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 803 kcal Fat 29.7 g Carbohydrates 73.8g Protein 57 g Cholesterol 142 mg Sodium 1536 mg

Ingredients 4 (5 oz.) skinless, boneless chicken breast halves 1/2 C. barbeque sauce 1/3 C. diced fresh parsley 1/4 tsp garlic, finely minced 8 (9 inch) flour tortillas

2 small plum tomatoes, seeded and diced 2 C. shredded Cheddar cheese

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Cook your chicken breast in boiling salted water until fully done. Then remove the water. Shred the chicken into pieces. Then enter it back into the pan. Combine with the chicken: garlic, bbq sauce, and parsley. Stir to evenly coat. 3. Get a casserole dish and put in four tortillas. Layer an equal amount of the following on each: chicken mix, cheddar cheese, tomatoes, and another tortilla. 4. Cook everything in the oven for 8 mins. Then cut them in half before serving. 5. Enjoy.

BBQ Plum Tomatoes and Chicken Quesadilla

27

QUESADILLA

Jalapeno Spread (Spicy Quesadilla Mayo)

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 70 kcal Fat 7.4 g Carbohydrates 1.1g Protein 0.2 g Cholesterol 3 mg Sodium 149 mg

Ingredients 1/4 C. mayonnaise 2 tsps minced canned jalapeno peppers 2 tsps juice from canned jalapeno peppers 1/2 tsp ground cumin 3/4 tsp sugar

1/2 tsp paprika 1/8 tsp cayenne pepper 1/8 tsp garlic powder dash salt

Directions 1. Blend or process the following in your chosen appliance for 2 mins: garlic powder, mayo, cayenne, minced jalapenos, paprika, sugar, jalapeno juice, and cumin. 2. Before spreading over tortillas add your preferred amount of salt. 3. Enjoy. 4. NOTE: This recipe can be used stand alone in warmed tortillas to make a simple quesadilla. But this can also be used in any quesadilla recipe to enhance the flavor. Just spread a tbsp on one of your tortillas before layering other ingredients.

28

Quesadilla Jalapeno Spread

Squash, Mushrooms, and Peppers Quesadilla (Vegetarian Approved)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 209 kcal Fat 7.1 g Carbohydrates 36.8g Protein 10.2 g Cholesterol 13 mg Sodium 441 mg

Ingredients 1/2 C. diced red bell pepper 1/2 C. diced zucchini 1/2 C. diced yellow squash 1/2 C. diced red onion 1/2 C. diced mushrooms 1 tbsp olive oil

cooking spray 6 (9 inch) whole wheat tortillas 1 1/4 C. shredded reduced-fat sharp Cheddar cheese

Directions 1. For 8 mins cook the following in a pan coated with nonstick spray: mushrooms, red pepper, onions, squash, and zucchini. Set aside. 2. Add more spray to the pan and add in 1 tortilla. Layer the following on it: 1/8 C. cheese, 3/4 C. veggie mix, 1/4 C. cheese, and another tortilla. Repeat. 3. Toast the quesadilla for 4 mins per side. Then dice it into two pieces before serving. 4. Enjoy. 5. NOTE:

Squash, Mushrooms, and Peppers Quesadilla

29

CASSEROLE STYLE

Quesadilla

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 493 kcal Fat 21.2 g Carbohydrates 50.1g Protein 26.6 g Cholesterol 65 mg Sodium 1423 mg

Ingredients cooking spray 1 lb ground beef 1/2 C. diced onion 1 (15 oz.) can tomato sauce 1 (15 oz.) can black beans, rinsed and drained 1 (14.5 oz.) can minced tomatoes with lime juice and cilantro (such as RO*TEL(R)) 1 (8.75 oz.) can whole kernel sweet corn, drained

1 (4.5 oz.) can diced green chilies, drained 2 tsps chili powder 1 tsp ground cumin 1 tsp minced garlic 1/2 tsp dried oregano 1/2 tsp red pepper flakes 6 flour tortillas 2 C. shredded Cheddar cheese

Directions 1. Coat a casserole dish with nonstick spray. Then set your oven to 350 degrees before doing anything else. 2. Stir fry your onions and beef for 8 mins. Then remove any oil excesses. Add in: red pepper flakes, tomato sauce and minced tomatoes with lime, green chilies, chili powder, corn, oregano, beans, garlic, cilantro, and cumin. 3. Let the mix simmer for 7 mins. 4. Layer the following in your casserole dish: half of the beef, 3 tortillas, more beef, 1 C. cheddar, beef again, more tortillas, beef mix, and finally cheddar. 5. Cook in the oven for 20 mins. 6. Enjoy.

32

Casserole Style Quesadilla

Bacon

and Onions Quesadilla

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 449 kcal Fat 21.1 g Carbohydrates 47.7g Protein 15.5 g Cholesterol 37 mg Sodium 1286 mg

Ingredients 2 tbsps olive oil 1/2 large yellow onion, sliced thin 6 slices turkey bacon, minced 1 tbsp brown sugar 8 (10 inch) flour tortillas

1 C. spicy barbeque sauce 1/4 C. diced fresh cilantro 2 C. shredded Cheddar cheese

Directions 1. Stir fry your onions for 7 mins until tender in 1 tablespoon of olive oil. Then combine in brown sugar, and bacon. Continue frying until the bacon is crispy. Take everything out of the pan. 2. Layer the following on a tortilla: one fourth bbq sauce, 1 tbsp cilantro, 1/4 bacon, half of your cheddar, and 1 tortilla. 3. Cook the quesadilla in a pan for 2 mins per side in 1 tsp of olive oil. 4. Repeat for all ingredients. Then before serving cut the quesadillas in half. 5. Enjoy.

Bacon and Onions Quesadilla

33

RESTAURANT STYLE

Quesadilla Dipping Sauce

Prep Time: 10 mins Total Time: 4 hrs 10 mins Servings per Recipe: 18 Calories 93 kcal Fat 9.8 g Carbohydrates 1.5g Protein 0.2 g Cholesterol 5 mg Sodium 126 mg

Ingredients 1 C. mayonnaise (such as Hellman's(R)) 3 tbsps canned minced jalapeno peppers, drained (reserve juice) 1 tbsp white sugar 2 tsps paprika

2 tsps ground cumin 1/2 tsp cayenne pepper 1/2 tsp garlic powder 1/4 tsp salt

Directions 1. Get a bowl, mix: salt, mayo, garlic powder, jalapenos, cayenne, 3 tbsps of pepper juice, cumin, paprika, and sugar. 2. Place a lid on the bowl or some plastic wrap and chill in the fridge for 8 hours. 3. Enjoy. 4. NOTE: This is another recipe that can be used to enhance any quesadilla you choose to make. It can also be used as a spread inside of a quesadilla.

34

Restaurant Style Quesadilla Dipping Sauce

Mediterranean Style Quesadilla

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 346 kcal Fat 18.5 g Carbohydrates 33.4g Protein 11.7 g Cholesterol 23 mg Sodium 493 mg

Ingredients 1 onion, diced 6 large cremini mushrooms, diced 2 large cloves garlic, minced salt and ground black pepper to taste 2 tbsps extra-virgin olive oil 2 tsps balsamic vinegar

1/4 C. herbed goat cheese (chevre) 4 tsps whipped cream cheese 4 flour tortillas 1/3 C. shredded mozzarella cheese

Directions 1. Stir fry in olive oil for 7 mins: mushrooms, black pepper, onions, salt, and garlic, and balsamic vinegar. 2. Get a bowl, mix: goat and cream cheese. 3. Get another pan and toast a tortilla for 2 mins per side. 4. Then layer the following on one side of it: one fourth cheese mix, one fourth mushrooms, one fourth mozzarella. 5. Fold to form a quesadilla. Heat this for 5 mins in the pan. Then repeat for all ingredients. 6. Enjoy.

Mediterranean Style Quesadilla

35

HONEY BBQ

Chicken Quesadilla

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 8 Calories 411 kcal Fat 14.3 g Carbohydrates 46.2g Protein 23.2 g Cholesterol 48 mg Sodium 753 mg

Ingredients 2 tbsps vegetable oil, divided 1 onion, sliced into rings 1 tbsp honey 2 skinless, boneless chicken breast halves - cut into strips

1/2 C. barbeque sauce 1/2 C. shredded sharp Cheddar cheese 1/2 C. shredded Monterey Jack cheese 8 (10 inch) flour tortillas

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Stir fry your onions for 5 mins in 1 tbsp of olive oil. Then add your honey and cook for 1 more min, put the onions in a bowl. 3. Now add your chicken to the pan and also some more oil and cook until fully done. Add in some bbq sauce and stir everything. 4. Layer the following on four tortillas: onions, Monterey, chicken, cheese, and another tortilla. 5. Cook the contents in the oven for 22 mins. Before serving cut them in half. 6. Enjoy.

36

Honey BBQ Chicken Quesadilla

Cinnamon

and Apples Quesadilla

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 369 kcal Fat 17.9 g Carbohydrates 38.4g Protein 13.8 g Cholesterol 47 mg Sodium 652 mg

Ingredients 1 1/2 tsps butter, divided 2 (12 inch) flour tortillas 6 oz. Brie cheese, rind removed and cheese thinly sliced 1 sweet-tart apple, such as Fugi or Gala, thinly sliced

1 tbsp brown sugar 1/4 tsp ground cinnamon

Directions 1. Toast 1 tortilla in 3/4 of a tsp of butter. 2. Layer some brie and apple on the tortilla then some cinnamon and sugar, top with another tortilla. 3. Heat everything for 4 mins. 4. Put another 3/4 of a tsp of butter on the tortilla and then turn it over and cook for 4 more mins. 5. Before serving cut the tortillas in half. 6. Enjoy.

Cinnamon and Apples Quesadilla

37

CHIPOTLE BASIL

& Tomato Quesadilla

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 366 kcal Fat 20.2 g Carbohydrates 31.1g Protein 14.2 g Cholesterol 38 mg Sodium 733 mg

Ingredients 8 (8 inch) flour tortillas 2 C. shredded Mexican blend cheese 1 (10 oz.) can minced Tomatoes with Chipotle 8 slices turkey bacon, cooked and crumbled

1/2 C. diced fresh basil 2 tbsps vegetable oil Sour cream

Directions 1. One side of each tortilla layer: 1 tbsp of bacon, one fourth C. cheese, 1 tablespoon of basil, 2 tbsps of minced tomatoes. 2. Fold the other side of the tortilla to form a quesadilla. Toast each quesadilla for 2 mins per side in a pan coated with nonstick spray. 3. Repeat this process for all ingredients. 4. Before serving cut the quesadillas in half. 5. Enjoy.

38

Chipotle Basil & Tomato Quesadilla

Authentic

Mexican Quesadilla

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 706 kcal Fat 35.4 g Carbohydrates 52g Protein 46.6 g Cholesterol 115 mg Sodium 1301 mg

Ingredients 3 green chili peppers Pico de Gallo: 1 green bell pepper, halved, divided 2 small tomatoes, minced 1 small onion, divided 3 fresh jalapeno peppers, minced 2 tbsps diced fresh cilantro 2 tbsps tomato juice 1 lime, juiced 1 clove garlic, minced 1/2 tsp salt 1/2 tsp ground black pepper 1/4 tsp garlic salt Filling: 3 tbsps extra-light olive oil, divided

2 cooked skinless, boneless chicken breast halves, minced 7 mushrooms, sliced 1 tbsp chili powder 1/2 tsp dried oregano 1 pinch garlic salt 1 pinch ground black pepper 1/3 C. red enchilada sauce, or more to taste Quesadilla: 1/2 C. shredded pepper jack cheese 1/2 C. shredded Cheddar cheese 4 (10 inch) flour tortillas

Directions 1. For 5 mins roast chili peppers under a preheated broiler to get the skins toasted. Once toasted place them in a resealable bag. 2. After setting them aside for 10 mins remove the outside skins from the peppers. Now mince them. 3. Dice half of your onions and bell peppers and then combine them with the following in a bowl: one fourth tsp of garlic salt, one half tsp pepper, tomatoes, salt, jalapenos, garlic, cilantro, lime juice, and tomato juice. 4. Place a lid on the bowl and place the contents in the fridge. 5. Dice the remaining peppers and onions and stir fry them for 7 mins along with mushrooms and chicken in 1 tbsp of olive oil. Authentic Mexican Quesadilla

39

6. Combine with the mushrooms and chicken: some black pepper, green chilies, some salt, oregano, and chili powder. Cook for 1 min. Then add in some enchilada sauce. 7. Layer the following on one side of each tortilla: vegetable mix, pepper jack cheese. 8. Then fold it in half to form a quesadilla. 9. Coat the quesadilla with 2 tbsps of olive oil and toast them in a pan for 2 mins per side. 10. Before serving cut the quesadillas in half. Enjoy.

42

Steak

and Onions Quesadilla II

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 927 kcal Fat 36.4 g Carbohydrates 101.3g Protein 46.3 g Cholesterol 108 mg Sodium 1985 mg

Ingredients 1 (1 lb) beef top sirloin, thinly sliced 2 small onions, sliced 2 green bell peppers, sliced 1 C. barbeque sauce (such as Bull's-Eye(R) Texas-Style Bold Barbeque Sauce)

8 (10 inch) flour tortillas 2 C. shredded Cheddar cheese

Directions 1. Set your oven to 425 degrees before doing anything else. 2. Stir fry your beef for 9 mins then add in your bell peppers and onions. Cook for 11 more mins. Then add bbq sauce and stir it for a bit. 3. Let the contents lightly simmer for 12 mins. 4. Get a casserole dish or baking sheet and layer the following on 4 tortillas: beef, cheddar, and another tortilla. 5. Cook everything in the oven for 12 mins. 6. Then turn over each quesadilla and cook for 6 more mins. 7. Enjoy.

Steak and Onions Quesadilla II

43

MOZZARELLA,

Tomato, Basil Panini

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 8 Calories 402 kcal Carbohydrates 29.9 g Cholesterol 36 mg Fat 24.1 g Protein 18.5 g Sodium 613 mg

Ingredients 1 French deli roll, split 1 tsp balsamic vinegar 2 slices mozzarella cheese 1 small tomato, sliced

4 fresh basil leaves olive oil

Directions 1. Heat up your skillet over medium heat. 2. Spread some balsamic vinegar on a roll before putting mozzarella cheese, basil leaves, tomato slice and the remaining cheese on top of all this. 3. Rub the outside with olive before heating it up on the skillet for about three minutes each side or until you see that it golden brown from the outside. 4. Serve.

44

Mozzarella, Tomato, Basil Panini

Turkey,

Sundried Tomato, Basil Panini

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 464 kcal Carbohydrates 40.8 g Cholesterol 60 mg Fat 26.6 g Protein 17.4 g Sodium 936 mg

Ingredients 4 Dinner Rolls, split Plain or sundried tomato mayonnaise (see below) 4 slices roast turkey 4 slices Swiss, Monterey Jack, or Gruyere cheese 8 small slices red onion 1 C. fresh spinach leaves or several fresh

basil leaves(optional) Salt and freshly ground black pepper Butter Tomato Mayo: 1/4 C. mayonnaise 2 finely chopped sundried tomatoes Salt and freshly ground black pepper

Directions 1. Spread mayonnaise and place all the ingredients except over roll. 2. Grill sandwich on the Panini machine for seven minutes (three minutes if you are using a pan) after spreading some butter on the top and bottom. 3. Whisk all the ingredients for mayonnaise together and set it aside for later use.

Turkey, Sundried Tomato, Basil Panini

45

HUMMUS, EGGPLANT,

Mozzarella Panini

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 1 Calories 401 kcal Carbohydrates 41.5 g Cholesterol 18 mg Fat 21.7 g Protein 15.7 g Sodium 625 mg

Ingredients 1 baby eggplant, cut into 1/4-inch slices salt and ground black pepper to taste 1/4 C. olive oil, divided 1 loaf flat bread, sliced horizontally and cut into 4 equal pieces

1/2 (12 oz) jar roasted red bell peppers, drained and sliced 4 oz shredded mozzarella cheese 1/4 C. roasted garlic hummus

Directions 1. Coat eggplant slices with salt and pepper before letting it stand as it is for two minutes. 2. Cook eggplant in batches in hot olive oil for about three minutes each side. 3. Put eggplant, mozzarella cheese and red pepper over bread before spreading some hummus over the top piece of bread. 4. Now grill these Paninis on a preheated Panini press for about 7 minutes or until the cheese has melted.

46

Hummus, Eggplant, Mozzarella Panini

Chicken, Monterey,

Basil Pesto Panini

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 641 kcal Carbohydrates 60.9 g Cholesterol 61 mg Fat 29.4 g Protein 32.4 g Sodium 1076 mg

Ingredients 1 focaccia bread, quartered 1/2 C. prepared basil pesto 1 C. diced cooked chicken 1/2 C. diced green bell pepper

1/4 C. diced red onion 1 C. shredded Monterey Jack cheese

Directions 1. Heat up your Panini grill according to the instruction of the manufacturer. 2. Spread pesto over each half of focaccia bread before putting chicken, cheese, bell pepper and onion over the lower half, and closing it up to make a sandwich. 3. Cook this Panini in the preheated grill for about 5 minutes or until the outside is golden brown.

Chicken, Monterey, Basil Pesto Panini

47

CHEDDAR, CHIPOTLE,

Caesar, Bacon Panini

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 1 Calories 1243 kcal Carbohydrates 31.9 g Cholesterol 312 mg Fat 83.9 g Protein 85.7 g Sodium 1813 mg

Ingredients 2 slices sourdough bread 1/4 C. Caesar salad dressing 1 cooked chicken breast, diced 1/2 C. shredded Cheddar cheese 1 tbsp turkey bacon bits, optional

1 1/2 tsps chipotle chili powder, or to taste 2 tbsps softened butter

Directions 1. Heat up your Panini grill according to the instruction of the manufacturer. 2. Spread Caesar dressing over each half of the bread before putting chicken, cheddar cheese, bacon bits and chipotle chili powder over the lower half, and closing it up to make a sandwich. 3. Put some butter on top and cook this Panini in the preheated grill for about 4 minutes or until the outside is golden brown.

48

Cheddar, Chipotle, Caesar, Bacon Panini

Romano, Basil,

Chicken, Caesar Panini

Prep Time: 20 mins Total Time: 36 mins Servings per Recipe: 2 Calories 587 kcal Carbohydrates 20 g Cholesterol 85 mg Fat 41.5 g Protein 32.5 g Sodium 523 mg

Ingredients 1/4 C. packed fresh basil leaves 1/4 C. olive oil 4 cloves garlic, diced 2 tbsps grated Romano cheese 1 tsp dried oregano 1 tsp ground black pepper 2 skinless, boneless chicken breast halves

2 tbsps creamy Caesar salad dressing 6 slices Italian bread with sesame seeds (Scali) 1/2 C. shredded iceberg lettuce 2 thin slices smoked mozzarella

Directions 1. Heat up your grill and put some oil on the grate 2. Blend a mixture of basil, oregano, oil, garlic, Romano cheese and pepper in a blender until smooth. 3. Now grill chicken on the preheated grill for about 5 minutes each side. 4. Spread Caesar dressing over the bread and put lettuce before putting additional slice of bread over it. 5. Now put cooked chicken breast and smoked mozzarella before closing it up to make a sandwich. 6. Cook this Panini in the preheated grill for about three minutes or until the outside is golden brown.

Romano, Basil, Chicken, Caesar Panini

49

SOURDOUGH,

Provolone, Pesto Panini

Prep Time: 15 mins Total Time: 19 mins Servings per Recipe: 4 Calories 798 kcal Carbohydrates 27.4 g Cholesterol 76 mg Fat 63.9 g Protein 31 g Sodium 1754 mg

Ingredients 1/2 C. Extra Virgin Olive Oil 8 slices sourdough bread 1/4 C. pesto 16 thin slices Provolone cheese

12 thin slices prosciutto 4 whole, roasted red peppers, julienned

Directions 1. Heat up your Panini grill according to the instruction of the manufacturer. 2. Spread pesto over each half of the bread before putting ½ of cheese, prosciutto, pepper strips and the remaining cheese over the lower half, and closing it up to make a sandwich. 3. Put some butter on top and cook this Panini in the preheated grill for about 4 minutes or until the outside is golden brown.

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Sourdough, Provolone, Pesto Panini

Avocado, Turkey,

Spinach, Ciabatta Panini

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 469 kcal Carbohydrates 45.5 g Cholesterol 37 mg Fat 23.8 g Protein 22.1 g Sodium 1250 mg

Ingredients 4 slices artisan bread such as ciabatta 2 tsps honey Dijon salad dressing 1/2 C. baby spinach leaves 1/4 lb sliced oven-roasted deli turkey breast 1/4 red onion, cut into strips 1 ripe avocado from Mexico, peeled, pitted and thickly sliced

Salt and pepper to taste 1/4 C. crumbled soft goat cheese Non-stick cooking spray

Directions 1. Heat up your Panini grill according to the instruction of the manufacturer. 2. Spread honey Dijon dressing, spinach leaves, turkey breast and red onion over lower half of the bread before putting avocado slices, salt, pepper and goat cheese over the upper half, and closing it up to make a sandwich. 3. Put some butter on top and cook this Panini in the preheated grill for about 8 minutes or until the outside is golden brown.

Avocado, Turkey, Spinach, Ciabatta Panini

53

MUSHROOM, SALAMI,

Turkey, Provolone Panini

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 4 Calories 652 kcal Carbohydrates 36.9 g Cholesterol 111 mg Fat 38.9 g Protein 37.1 g Sodium 2696 mg

Ingredients 1 tsp butter 2 tbsps sliced fresh mushrooms 1/2 C. tomato sauce 4 ciabatta rolls, split 2 cloves garlic, diced 1 tbsp dried oregano 8 slices hot Genoa salami

8 slices roasted turkey 2 tbsps diced red onion 2 tbsps chopped roasted red pepper 2 tbsps chopped black olives 4 leaves basil, chopped 4 slices provolone cheese

Directions 1. Heat up your Panini grill according to the instruction of the manufacturer. 2. Cook mushrooms in hot butter for about seven minutes. 3. Spread tomato sauce, garlic, oregano, salami slices, two slices of turkey, red onion, basil, mushrooms, olives, red pepper and put provolone cheese in the very end over the lower half of the bread before closing it up to make a sandwich. 4. Cook this Panini in the preheated grill for about 5 minutes or until the outside is golden brown.

54

Mushroom, Salami, Turkey, Provolone Panini

Yogurt, Parmesan,

Basil, Turkey Panini

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 279 kcal Carbohydrates 26.9 g Cholesterol 31 mg Fat 9.7 g Protein 22.1 g Sodium 673 mg

Ingredients 3 tbsps reduced-fat mayonnaise 2 tbsps nonfat plain yogurt 2 tbsps shredded Parmesan cheese 2 tbsps chopped fresh basil 1 tsp lemon juice Freshly ground pepper to taste 8 slices whole-wheat bread

8 oz thinly sliced reduced-sodium deli turkey 8 tomato slices 2 tsps canola oil

Directions 1. Heat up your Panini grill according to the instruction of the manufacturer. 2. Spread a mixture of mayonnaise, lemon juice, yogurt, Parmesan, basil and pepper over each half of the bread before putting turkey and tomato slices over the lower half, and closing it up to make a sandwich. 3. Put some butter on top and cook this Panini in the preheated grill for about 4 minutes or until the outside is golden brown.

Yogurt, Parmesan, Basil, Turkey Panini

55

THE BEST

Panini Dip

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 118 kcal Carbohydrates 4.6 g Cholesterol 5 mg Fat 11 g Protein 1.1 g Sodium 265 mg

Ingredients 1 tbsp mayonnaise 1 1/2 tsps hot pepper sauce 2 tsps garlic powder

Directions 1. Combine all the ingredients very thoroughly in a bowl before refrigerating it for at least an hour. 2. Serve with any Panini.

56

The Best Panini Dip

Chicken Breast,

Zucchini, Pepper Panini

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 2 Calories 597 kcal Carbohydrates 32.5 g Cholesterol 98 mg Fat 34.1 g Protein 36.3 g Sodium 979 mg

Ingredients 1/2 C. Tuscan Dressing 2 (4 oz) boneless skinless chicken breast halves 1 red pepper, cut into strips 1 small zucchini, cut lengthwise in half, then sliced crosswise 4 slices Italian bread

1/2 C. KRAFT Shredded Low-Moisture PartSkim Mozzarella Cheese 2 tbsps chopped fresh basil

Directions 1. Coat a mixture of vegetables and chicken with dressing before refrigerating it for at least thirty minutes. 2. Heat up your Panini grill according to the instruction of the manufacturer. 3. Cook chicken and vegetables over medium heat in a skillet for about 10 minutes or until tender. 4. Now fill up the bread slices with chicken, vegetables, basil and cheese. 5. Put some dressing on top of the bread and cook this Panini in the preheated grill for about five minutes or until the outside is golden brown.

Chicken Breast, Zucchini, Pepper Panini

57

DESSERT

Panini

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 433 kcal Carbohydrates 45.5 g Cholesterol 3 mg Fat 25.1 g Protein 12.5 g Sodium 507 mg

Ingredients 1 tsp butter 1/2 C. crunchy peanut butter 8 slices firm bread

1/2 C. semi-sweet chocolate chips

Directions 1. Heat up your Panini grill according to the instruction of the manufacturer. 2. Spread peanut butter and then chocolate over the lower half of the bread before closing it up with the upper half. 3. Put some butter on top and cook this Panini in the preheated grill for about 4 minutes or until the outside is golden brown.

58

Dessert Panini

Turkey Provolone,

Ciabatta Panini

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 1 Calories 792 kcal Carbohydrates 66.7 g Cholesterol 138 mg Fat 34.9 g Protein 53 g Sodium 3267 mg

Ingredients 1 tbsp butter, or more if needed 2 slices ciabatta bread 6 slices deli-style sliced turkey breast 2 slices provolone cheese

3 sun-dried tomatoes packed in oil, drained and chopped 1/2 tsp Italian seasoning

Directions 1. Heat up your Panini grill according to the instruction of the manufacturer. 2. Spread butter over one lower side of bread and then put turkey, provolone cheese, Italian seasoning and sun dried tomatoes before closing it up to make a sandwich. 3. Put some margarine on top of each bread and cook this Panini in the preheated grill for about 5 minutes or until the outside is golden brown.

Turkey Provolone, Ciabatta Panini

59

CHIPOTLE PEPPER,

Bacon, Spinach Panini

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 699 kcal Carbohydrates 65.1 g Cholesterol 81 mg Fat 33.2 g Protein 34.5 g Sodium 2276 mg

Ingredients 8 slices turkey bacon 1 tbsp butter 2 cloves garlic, diced 1/2 red onion, thinly sliced 3 C. fresh spinach leaves 1/2 C. reduced-fat mayonnaise 2 chipotle peppers in adobo sauce, diced

1 tsp adobo sauce from chipotle peppers 8 (4 inch) pieces focaccia bread 4 slices provolone cheese 1/2 lb sliced deli turkey meat

Directions 1. Heat up your Panini grill according to the instruction of the manufacturer. 2. Cook bacon over medium heat until brown before draining it using a paper towel. 3. Now cook onion and garlic in hot butter for about ten minutes before adding spinach and cooking it for another three minutes. 4. Spread a mixture of mayonnaise, adobo sauce and diced chipotle peppers along with a slice of cheese over the upper half of the bread before putting turkey, a bacon and spinach mixture over the lower half and closing it up to make a sandwich. 5. Cook this Panini in the preheated grill for about 5 minutes or until the outside is golden brown.

62

Chipotle Pepper, Bacon, Spinach Panini

Dijon,

Roast Beef, Roquefort Panini

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 652 kcal Carbohydrates 77.3 g Cholesterol 96 mg Fat 23.3 g Protein 34.7 g Sodium 2113 mg

Ingredients 3 tbsps unsalted butter 6 large shallots, sliced salt and black pepper to taste 2 French baguettes, halved lengthwise 2 tbsps Dijon mustard, or to taste 1 C. Roquefort cheese, crumbled 1 lb thinly sliced deli roast beef

1/2 C. cold heavy cream 1 1/2 tbsps finely shredded horseradish root 1 pinch salt and white pepper to taste

Directions 1. Cook sliced shallots in hot butter for about ten minutes before adding salt and pepper. 2. Heat up your Panini grill according to the instruction of the manufacturer. 3. Spread Dijon mustard and Roquefort over the upper half of baguettes before putting roast beef and cooked shallots over the lower closing it up to make a sandwich. 4. Cook this Panini in the preheated grill for about 4 minutes or until the outside is golden brown. 5. Serve this with a mixture of horseradish, heavy cream, salt and pepper.

Dijon, Roast Beef, Roquefort Panini

63

PARMESAN,

Mozzarella, Chicken Cutlet Panini

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 646 kcal Carbohydrates 68.5 g Cholesterol 125 mg Fat 24.3 g Protein 42.6 g Sodium 1792 mg

Ingredients 1/4 C. flour 1 tsp garlic powder 1/2 tsp salt 1/4 tsp black pepper 1 egg, beaten 1 C. panko bread crumbs 1/4 C. Parmesan cheese

4 small chicken cutlets 2 tbsps olive oil 4 slices fresh mozzarella cheese 1/4 C. Parmesan cheese 8 thick slices artisanal-style bread 1 jar tomato sauce

Directions 1. Put a mixture of flour, salt, garlic powder and pepper, eggs and mixture of panko bread crumbs and parmesan cheese in three separate bowls. 2. Now coat chicken by dipping it in all the bowls and set it aside. 3. Now fry this chicken in hot olive oil for about four minutes each side. 4. Spread tomato sauce, slice of cheese and parmesan cheese over chicken placed on bread. 5. Now grill this in the Panini grill for 5 minutes or until the cheese has melted. 6. Serve.

64

Parmesan, Mozzarella, Chicken Cutlet Panini

Spinach,

Turkey Ciabatta Panini

Prep Time: 17 mins Total Time: 25 mins Servings per Recipe: 6 Calories 723 kcal Carbohydrates 42.1 g Cholesterol 62 mg Fat 51.3 g Protein 25.3 g Sodium 1720 mg

Ingredients 1/2 ripe avocado 1/4 cup mayonnaise 2 ciabatta rolls 1 tablespoon olive oil, divided 2 slices provolone cheese

1 cup whole fresh spinach leaves, divided 1/4 pound honey turkey 2 roasted red peppers, sliced into strips

Directions 1. Heat up your Panini grill according to the instruction of the manufacturer. 2. Mash mayonnaise and avocado together very thoroughly in a bowl. 3. Now grill lower half of the bread brushed with olive oil for a few minutes before putting provolone cheese, turkey breast, spinach leaves, avocado mixture and roasted red pepper before closing it up to make a sandwich. 4. Spread cheese over the lower half of the bread before putting meat, mixture of vegetables and olives and remaining cheese before closing it up to make a sandwich. 5. Cook this Panini in the preheated grill for about seven minutes or until the outside is golden brown.

Spinach, Turkey Ciabatta Panini

65

BALSAMIC,

Parmesan, Mushroom Panini

Prep Time: 40 mins Total Time: 6 hrs Servings per Recipe: 6 Calories 679 kcal Carbohydrates 100.5 g Cholesterol 46 mg Fat 19 g Protein 28.1 g Sodium 1779 mg

Ingredients 2 red bell peppers 4 portobello mushroom caps 1 C. fat-free balsamic vinaigrette 4 (1/2 inch thick) slices eggplant, peeled 1 tsp garlic powder 1 tsp onion powder

2 tsps grated Parmesan cheese 8 slices focaccia bread 1/4 C. fat free ranch dressing 4 thin slices Swiss cheese 4 thin slices Asiago cheese

Directions 1. The distance of your broiler rack should be about 6 inches from the heat source before heating up. 2. Place peppers on a baking sheet after cutting them in half and removing seeds, stems and ribs. 3. Now cook this under the preheated broiler for about 10 minutes before letting it cool down for 20 minutes, while covered with a plastic wrap. 4. Refrigerate for the whole night 5. Coat Portobello mushroom caps with balsamic vinaigrette before refrigerating it too for the whole night. 6. Coat eggplant slices with onion powder and garlic powder before heating up the grill. 7. Now cook these eggplant slices and also Portobello mushrooms on the preheated grill for about four minutes each. 8. Spread ranch dressing over a slice of focaccia before placing a slice of cheese, eggplant, roasted pepper and Portobello mushroom over bread very evenly. 9. Close it up to form a sandwich. 10. Now cook these sandwiches on the grill for about 5 minutes or until you see that it is golden brown in color. Serve. 66

Balsamic, Parmesan, Mushroom Panini

Quesadillas

Tegucigalpa Style

Prep Time: 25 mins Total Time: 2 hrs 10 mins Servings per Recipe: 16 Calories 515 kcal Fat 23.4 g Carbohydrates 68g Protein 9.9 g Cholesterol 73 mg Sodium 478 mg

Ingredients 1 1/2 C. margarine 3 C. white sugar 2 C. sifted all-purpose flour 1 C. rice flour 1 tbsp baking powder 6 room-temperature eggs 2 C. lukewarm milk

2 C. grated Parmesan cheese 1/2 C. white sugar 1/4 C. all-purpose flour 1/4 C. sesame seeds

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease and flour a medium glass baking dish. 2. In a bowl, add the margarine and 3 C. of the sugar and beat till fluffy. 3. Add the eggs one at a time, mixing till well combined. 4. In another bowl, mix together 2 C. of the all-purpose flour, rice flour and baking powder. 5. Slowly, add the flour mixture into the egg mixture alternately with the milk, stirring well between each addition. 6. Slowly stir in the Parmesan cheese and transfer the mixture into the prepared baking dish. 7. In a small bowl, mix together 1/2 C. of the sugar, 1/4 C. of the all-purpose flour and sesame seeds. 8. Sprinkle evenly over the mixture in the baking dish. 9. Cook in the oven for about 45 minutes or till a toothpick inserted in the center comes out clean. 10. Cool completely and cut into squares.

Quesadillas Tegucigalpa Style

67

NOVEMBER’S

Turkey Quesadillas

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 6 Calories 141 kcal Fat 5.9 g Carbohydrates 11.6g Protein 9.9 g Cholesterol 26 mg Sodium 165 mg

Ingredients 2 flour tortillas 1/2 C. shredded Cheddar cheese 1/4 lb. shredded cooked turkey meat 2 tbsp cranberry sauce

1/2 jalapeno pepper, seeded and minced 1 green onion, sliced 2 tbsp chopped fresh cilantro

Directions 1. Heat a skillet on medium heat and place 1 tortilla in the skillet. 2. Top with 1/2 of the Cheddar cheese, followed by turkey, cranberry sauce, jalapeño pepper, green onion and remaining Cheddar cheese. 3. Place the remaining tortilla over the top. 4. Cook for about 2-4 minutes per side.

68

November’s Turkey Quesadillas

American

Quesadillas

Prep Time: 20 mins Total Time: 38 mins Servings per Recipe: 4 Calories 521 kcal Fat 30 g Carbohydrates 38.4g Protein 24.4 g Cholesterol 79 mg Sodium 777 mg

Ingredients 1/2 lb. ground beef 1/2 red onion, diced 1 clove garlic, minced 1 pinch salt 1 C. shredded Cheddar cheese, divided 1/4 C. shredded mozzarella cheese 1 tbsp milk

1 tbsp butter, divided 2 (12 inch) flour tortillas 2 tbsp Thousand Island dressing, divided 1 romaine lettuce heart, sliced 1 tomato, sliced 1/2 red onion, sliced

Directions 1. Heat a large skillet and cook the beef, diced onion and garlic for about 5-8 minutes. 2. Stir in the salt and transfer the beef mixture into a pan on low heat. 3. Add 3/4 C. of the Cheddar cheese, mozzarella cheese and milk and Cook, stirring for about 3-5 minutes. 4. In a large skillet, melt half of the butter on medium heat and cook 1 tortilla for about 3 minutes. 5. Flip the tortilla and spread 1 tbsp dressing over the tortilla evenly. 6. Place half of the beef mixture over the tortilla and fold in half. 7. Cook for about 1-2 minutes per side. 8. Transfer into a serving plate. 9. Repeat with second tortilla. 10. Sprinkle the remaining 1/4 C. of the Cheddar cheese over the tortillas. 11. Keep aside to cool for about 5 minutes. 12. Cut into the wedges and serve with the lettuce, tomato and sliced onion.

American Quesadillas

69

BRIGHTLY FLAVORED

Quesadillas

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 503 kcal Fat 24.2 g Carbohydrates 49.2g Protein 23.2 g Cholesterol 39 mg Sodium 1421 mg

Ingredients 1 (15 oz.) can black beans, drained 1 tbsp vegetable oil 1/2 onion, chopped 1 red bell pepper, chopped 1 tsp chili powder 1 pinch cayenne pepper 1 pinch dried oregano 1 pinch dried basil 1 mango - peeled, seeded and diced 1 (6 oz.) package seasoned chicken-

style vegetarian strips 6 (10 inch) flour tortillas 1 (8 oz.) package shredded Cheddar cheese 1 C. arugula leaves 1 (4 oz.) jar jalapeno pepper rings (optional) 1 (8 oz.) jar salsa

Directions 1. 2. 3. 4. 5. 6. 7. 8.

72

In a pan, place the beans on medium heat and cook for about 5 minutes. With a potato masher, mash the beans partially. Reduce the heat to low and keep warm until ready to serve. In a skillet, heat the oil on medium heat and sauté the onion, red bell pepper, chili powder, cayenne pepper, oregano and basil till tender. Stir in the mango and vegetarian chicken strips and cook for about 2 minutes. Heat another skillet on medium heat and cook the tortillas for about 2 minutes per side. Place the black beans over warm tortillas, followed by the mango mixture, Cheddar cheese, arugula and jalapeño. Fold the tortillas over the filling and top with the salsa to serve.

Brightly Flavored Quesadillas

Milanese

Quesadillas

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 880 kcal Fat 46.2 g Carbohydrates 65.6g Protein 49.6 g Cholesterol 121 mg Sodium 2178 mg

Ingredients 1 lb. thinly sliced chicken breast meat 1/2 tsp salt 1/2 tsp ground black pepper 2 tbsp olive oil 14 slices precooked turkey bacon, chopped 1 (8 oz.) package sliced fresh mushrooms

1 C. Alfredo sauce 1 tsp butter 5 large flour tortillas 2 C. shredded mozzarella cheese

Directions 1. Sprinkle the chicken with the salt and black pepper. 2. In a large skillet, heat the olive oil on medium heat and cook the chicken for about 8-10 minutes. 3. Remove the chicken from the skillet and keep aside. 4. Discard any excess grease from the pan. 5. In the same skillet, add the bacon and mushrooms on medium heat and cook for about 5 minutes. 6. Reduce the heat to low. 7. Cut the chicken into bite-size strips. 8. Add the Alfredo sauce and chicken strips into the skillet and simmer for a few minutes. 9. In another skillet, melt the butter and place a tortilla in the melted butter. 10. Place about 1/5 of the chicken Alfredo mixture onto 1 half of warm tortilla. 11. Sprinkle about 1/5 of the mozzarella cheese over the chicken alfredo mixture. 12. Fold the tortilla in half and cook for about 3-5 minutes. 13. Carefully flip the quesadilla and cook for about 3-5 minutes. 14. Repeat with the remaining tortillas and filling. 15. Slice the quesadillas into thirds to serve. Milanese Quesadillas

73

LOUISIANA STYLE

Quesadillas

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 396 kcal Fat 17.5 g Carbohydrates 40.1g Protein 18.9 g Cholesterol 82 mg Sodium 628 mg

Ingredients 1 tbsp butter 1 tbsp olive oil 1/2 red bell pepper, diced 4 green onions, sliced thin 1 tbsp fajita seasoning 1/2 tsp cayenne pepper 12 oz. cooked and peeled whole crawfish tails

6 (10 inch) flour tortillas 8 oz. crumbled queso fresco cheese 1 tbsp butter 1 tbsp olive oil

Directions 1. In a skillet, melt 1 tbsp of the butter and 1 tbsp of the olive oil in a skillet on medium heat and sauté the bell pepper, green onions, fajita seasoning and cayenne pepper for about 4 minutes. 2. Add the crawfish tails and cook a few more minutes and keep aside. 3. Place the tortillas onto a smooth surface and place about half of the queso fresco onto one side of each tortilla. 4. Place the crawfish mixture on top of the cheese evenly and sprinkle with the remaining cheese. 5. Fold the tortillas over the filling, pressing down lightly. 6. In a large skillet, melt 1 tsp of the butter and 1 tsp of the olive oil on medium heat and cook two of the quesadillas for about 3 minutes per side. 7. Repeat with the remaining butter, olive oil and quesadillas. 8. Cut into wedges to serve.

74

Louisiana Style Quesadillas

Smoky

Quesadillas

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 374 kcal Fat 14.8 g Carbohydrates 41.8g Protein 18.8 g Cholesterol 86 mg Sodium 906 mg

Ingredients 1/2 C. salsa, divided 4 (10 inch) flour tortillas 1/4 C. chopped sweet onion 1/4 C. chopped green bell pepper 1/4 C. chopped red bell pepper 1/4 C. chopped tomato 2 tbsp chopped fresh cilantro

2 tbsp chopped fresh chives 1/4 C. sliced black olives 1 C. cooked and peeled shrimp 1/2 C. shredded Cheddar cheese 1/4 C. sour cream

Directions 1. Set your outdoor grill for low heat and lightly, grease the grill grate. 2. Spread 1 tbsp of salsa on half of each tortilla, followed by the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives and shrimp evenly. 3. Sprinkle with the cheese and fold the tortillas in half to cover the filling. 4. Cook the tortillas on the grill for about 2 minutes per side. 5. Serve with remaining salsa and sour cream.

Smoky Quesadillas

75

ARTISANAL

Quesadillas

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 12 Calories 504 kcal Fat 18.3 g Carbohydrates 69.7g Protein 14.7 g Cholesterol 10 mg Sodium 913 mg

Ingredients 1 tbsp vegetable oil 1 onion, finely diced 2 cloves garlic, minced 1 (15 oz.) can black beans, rinsed and drained 1 green bell pepper, chopped 2 tomatoes, chopped 1/2 (10 oz.) package frozen corn

12 (12 inch) flour tortillas 1 C. shredded Cheddar cheese 1/4 C. vegetable oil

Directions 1. 2. 3. 4.

In a large skillet, heat the oil on medium heat and sauté the onion and garlic till tender. Add the beans, bell pepper, tomatoes and corn and cook till heated completely. Spread the bean and vegetable mixture over 6 tortillas evenly. Sprinkle with the Cheddar cheese evenly and top with the remaining tortillas to form quesadillas. 5. In a large skillet, heat 1/4 C. of the oil on medium-high heat and cook the quesadillas till golden browned from both sides, turning once.

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Artisanal Quesadillas

Zucchini Button Quesadillas

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 2 Calories 787 kcal Fat 30.1 g Carbohydrates 99.7g Protein 33.1 g Cholesterol 55 mg Sodium 1309 mg

Ingredients 1 zucchini, cubed 1 head fresh broccoli, chopped 1 red bell pepper, chopped 1 carrot, chopped 1 yellow onion, chopped 4 small button mushrooms, chopped 4 (10 inch) flour tortillas

1/2 C. shredded sharp Cheddar cheese 1/2 C. shredded Monterey Jack cheese

Directions 1. Set the broiler of your oven and line a baking sheet with the foil paper. 2. In a steamer, place the zucchini, broccoli, bell pepper, carrot, onion and mushrooms over 1 inch of the boiling water. 3. Cook, covered for about 2-6 minutes. 4. Drain well. 5. Place 2 tortillas onto the prepared baking sheet in a single layer. 6. Place the cheddar cheese, vegetables and Monterey jack cheese over each tortilla and top each with another tortilla. 7. Cook under the broiler till golden brown. 8. Carefully flip the side and cook golden brown.

Zucchini Button Quesadillas

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