Yet another lunch time experiment this week. This one I liked so much I made it twice today!
It’s really the results of having too many peppers and not being quit sure what to do with them. Plus I wanted something warm on this overcast day.
I’m a huge fan of the GFG not because it “knocks out the fat” but because, in the words of my favorite Food Network Star, it’s a multi-tasker. I use it as a grill, panini press, grilled cheese maker, quesadilla maker, for veggies, burgers, hot dogs. I never have to spray it with non-stick spray unless I want the flavor and the model I have goes in the dishwasher!
Ok, not sure where that review came from, anyway, here’s the idea…
- 1 pepper cut in half and cleaned (I used a green bell that was halfway red)
- 1 lite tortilla
- 1 oz fancy shredded Mexican cheese blend
- pinch of kosher salt
- sprinkle of chili powder
- sprinkle of ground cumin
- a few sprigs of fresh cilantro or a sprinkle of dried cilantro
Heat the GFG.
Cut and clean the pepper. Place the pepper on the grill skin side down. Close the top and cook for about 3 minutes. That should just give you scorch marks.
Remove the peppers and slice.
On one side of the tortilla sprinkle about ½ of the cheese. Top with sliced peppers. Sprinkle with remaining cheese and spices. Fold the tortilla in half (quesadilla style).
Place the tortilla on the grill open side upwards, close the top and cook for 4-5 minutes. That should melt the cheese and toast the shell.
Cut in half with a pizza cutter and enjoy!
Note: Nutritional Information may vary depending on your tortilla.
|Servings||Amount per Serving||Calories||Fat||Fiber||WWPs|
|1||entire recipe||230||10g||8g||5 (4)|