Dash DPS001 Instruction Manual & Recipe Manual page 11

RECIPES
Chicken Quesadilla
INGREDIENTS
2 large (8") tortillas
1 cup Monterey Jack cheese
2 tbsp canned diced green chilies, diced
¼ cup roasted red peppers, thinly sliced
DIRECTIONS
In the Double Up Skillet + Oven, heat 1 tablespoon of olive oil on the Lower Cooking
Surface. Place one tortilla on the Lower Cooking Surface and top with ½ cup cheese,
chilies, red peppers, and chicken. Top with another ½ cup of cheese and a tortilla.
Close the Double Up Skillet + Oven and cook for 2-5 minutes or until cheese is melted
and tortilla is crisp. Flip the quesadilla and cook on the other side. Slice and serve with
salsa and sour cream.
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8 oz chicken, cooked and shredded
1 tbsp olive oil, divided
½ cup salsa
sour cream, to garnish
Chicken and Pesto Panini
INGREDIENTS
2 boneless, skinless chicken breasts,
pounded thin
¼ cup jarred roasted red pepper, sliced
¼ cup jarred pesto sauce
1 handful arugula, washed
DIRECTIONS
Thoroughly cook the chicken on the Upper Cooking Surface of your Skillet with 1 tbsp
olive oil. Remove chicken and set aside. Carefully wipe down the Cooking Surface with a
clean, damp cloth to remove any excess oil from cooking chicken.
Spread the pesto sauce on one side of each bread slice. Top with chicken, roasted
peppers, arugula, and the other bread slices.
Butter the outsides of the sandwiches. Place sandwiches on Lower Cooking Surface and
close the Cover. Toast in the heated Double Up Skillet + Oven until paninis are crispy.
RECIPES
4 slices Italian bread
1 tbsp olive oil
1 tbsp butter
salt and pepper, to taste
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