This won't be something I'll make all the time, but it was an interesting recipe. I used smoked Gouda and added bacon like other reviewers. I also mixed a little honey butter with the Dijon mustard to help counter some of the mustard's intensity (really glad I did, it still came out pretty strong). I used the Foreman propped open to make this on its highest setting using the cooking times indicated, which seemed to work well. My brother and fiance had the same reaction to these I did: these quesadillas are kind of good and definitely interesting if you're looking for something different, but not something to put into regular meal rotation.
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