- We're done.
No more.
That's enough.
What's up guys.
I'm Nichi.
I'm a Tasty producer.
And today I'm going to be testing the
George Foreman Quesadilla Maker.
- Ooh ohh.
I'm going to be seeing if it works,
if the quesadillas taste good,
and if it's worth buying.
Lets make some quesadillas!
Boom.
Here she is.
Nice bright red color.
It says here we've got meals in under 20 minutes,
but on this other side here
it also says like done in less than five minutes.
What is a quesadilla meal?
(beep)
So done in less than five minutes it says here.
That sounds like it's a little bit faster
than it would take me on the stove.
It says it's also done without oil or butter.
Which is interesting because at the top here,
they've got a nice like brown quesadilla.
You know,
I would think that you'd put some like butter on there
to get a like a nice little sear like that.
We'll see if it turns out the same way
when we make our quesadillas.
So let's break this thing out and see what it looks like.
This looks very simple,
looks super clean.
It's a nice bright red color.
It actually reminds me a lot of the pizza maker
that Katey did a gadget review on.
(beep) - We are five minutes in
and there's smoke ladies and gentlemen.
- Click the link in the description
if you haven't seen that.
So I guess this is how you secure it.
We've got like a handle here.
Seems a little flimsy honestly.
Like even when you put it down you can kind of just
lift it back up.
We got a nice non-stick coating which is always important,
because something like this,
you can never put in a dishwasher or anything like that.
So hopefully we'll if we can clean our mess up at the end,
and if that works.
It looks like it's got grooves here,
so maybe it kind of cuts it for you
while you're making it.
Maybe you can just like grab it
and pull a quesadilla apart,
and you don't have to cut it.
Everything else seems like
pretty standard.
So I guess at this point the only thing that's left to do
is test it out.
All right.
We are ready to start cooking with this thing.
So I'm going to read our first instruction here.
Plug it in
and wait until the green preheat light comes on.
So let's do that.
Okay so our green light actually turns orange,
so it's not just off.
And then I guess it will turn green when it's ready.
So the second step says it's going to take
about five minutes for this to preheat,
and then to put a prepared quesadilla inside of it,
as opposed to building the quesadilla straight on the grill.
I'm going to start with a plain cheese quesadilla,
and then we're going to do another one
with a whole bunch of ingredients loaded up,
and see if this thing can handle it.
Lot's of cheese.
I love cheese.
You want to leave a little bit of room around the edge
so that you know all of your cheese
doesn't just like ooze out completely.
I'm sure this thing won't handle that very well.
All right.
Let's put the top one on here.
Quesadilla!
Now we just got to wait for this thing to preheat,
and then we'll get this party started.
So I've been sitting here waiting for our like
preheat light to turn green,
but that orange light that I said earlier just turned off.
But it doesn't turn green,
it just turns off.
So I guess when it's off it's ready,
and when it's on it's not.
But now that it's off I think we're ready to go.
Let's open it up.
This thing is hard to grab with just a...
All right.
I can feel the heat radiating from this thing,
seems pretty strong.
The box said that spray, oil or butter isn't necessary ,
but the instructions say that I can use it.
But I'm going to do what the box says
and we're going to go without it.
And I'm just going to put this straight on here so.
Let's get to cooking.
So closing it.
My quesadilla's not super loaded.
There we go.
The box says this should take under five minutes,
and the instructions say three to four,
so that seems like it's consistent.
We'll open it in three minutes,
see if it's dark enough,
and then we'll let it go longer if need be.
There's a nice sizzling sound that's happening right now,
that's like making me excited.
I feel like once we open it up
it'll be nice and golden brown.
Listen to this.
(grill sizzling)
Let's open her up.
What do you guys think?
Is it going to be brown?
Are we going to need to put it back in or no?
What do you think?
(gasps)
Okay.
All right.
I'm not mad at this at all.
You know we got like a little bit of a like
golden texture here.
All of our cheese is spread out a little bit.
Probably went a little bit too heavy.
Things to note when we load this up
and put a lot of ingredients in here.
But everything's looking really nice.
I'm going to let it go for maybe a couple more minutes,
just to see if we can get it
like nice and perfectly golden brown on the top there,
and then we'll pull it out.
Excellent.
So we have hit our time.
Let's open it and see what it looks like.
Be careful opening this cause it is a little loose.
All right so we let this go.
It looks really good.
Still got that like nice brown on the top.
Hasn't been overdone.
Oh look I don't even need to.
Just like a perfect little pizza,
just nice and even,
real light,
stays together.
Looks good.
So I know the speculation was that
maybe we'd be able to just pull it apart
once we finished cooking it.
But I don't think that there's any way
that this is going to just pull apart.
You definitely have to cut it.
Nice and crunchy.
So my first impression is that
the outside is really crunchy,
which could be really nice.
But I'm also a little bit afraid
that the cheese on the inside also looks like
the cheese on the outside.
And that maybe it's not like oozy,
maybe it's a little bit overdone on the inside.
But when we do the next quesadilla,
I'll let it go for a little less time.
All right let's see how it tastes.
This is really funny actually.
So this has a really great taste,
but I think we definitely let it go a little bit too long.
There's literally like...
There's barely any cheese actually registering in there.
There's like a little like bed of cheese
that's still on the bottom but,
I guess it all like baked sideways or something.
So I've learned a lot from this one.
It's really tasty,
but I want to make our loaded quesadilla
and see if we can make it better.
So it gets one more chance.
We are ready for our second attempt.
We're going to do a loaded quesadilla now.
We've learned all that we need to learn.
Lets see if we can make a perfect quesadilla.
I've cleaned this thing,
it was super easy.
The nonstick coating totally works out.
It was just a little bit of grease from the cheese.
Wiped it up with a paper towel,
no problem.
So let's close this thing and let it preheat again.
I've got some ingredients here,
and I going to add into this loaded quesadilla.
We're not going to go too much,
because it was already having an issue
with just cheese pushing this down.
But we've got some re-fried beans,
cheese of course,
some chicken,
and then we'll add some toppings at the end,
like salsa and sour cream.
All right I'm going to start with my beans here.
Some nice re-fried beans.
Now let's add some chicken.
So I'm going to try and arrange this chicken
similar to the pattering of the inside
so it doesn't like get stuck when we try to close it.
We're going to put our cheese down now,
and the idea is that we're going to get a nice even melt,
and it'll just ooze down nicely.
I didn't feel like we put enough cheese.
More cheese.
When is cheese a bad thing.
Boom.
All right so my quesadilla is done,
my light has turned off,
we're preheated and we are ready to go.
Let's put this sucker in there.
Boom.
(chill music playing)
closing it up.
So for our cheese quesadilla,
I actually had to force the latch down and force it close.
But this one,
I'm not going to do that.
The instructions actually say,
if it doesn't latch all the way that's totally fine.
So I'm just going to close it over the top of our quesadilla
and let it do it's thing,
see if it works out.
I'm going to let this thing go for three minutes.
And hopefully that's the perfect amount of time,
and we'll check back in after that.
All right,
we've hit our time.
We've got some nice sizzling going on,
I can see some cheese leaking over to the side.
Let's open this up and see what it looks like.
It smells real good too by the way.
Not as browned on the top as maybe I would like it,
not as much as the last one.
But because we overdid the last one,
I'm just going to say this is good.
Let's take it out.
Always super easy,
never sticks.
So this one didn't stay 100% closed,
but I think it's a combination of the fact
that there's so much in there it didn't close,
and we didn't force this lid down here.
But that's totally fine,
it's not coming apart,
no big deal.
All right let's cut this open and see how it turned out.
This one also seems like it's cutting a little bit easier.
Maybe because it wasn't as crunchy
that we didn't let it go as long.
Mmm.
It's oozing out as I cut it,
that's always a good sign.
Let's see how this thing did.
Even though this didn't get fully
golden brown on the outside,
it still has a nice crust to it,
and it feels like our ingredients aren't super dry.
So I really think we let it go
for the perfect amount of time so.
I'm kind of excited about this.
It's not too full.
This is a pretty good quesadilla just from the look of it.
All right.
Mm hmm.
This tastes delicious.
It's absolutely gooey,
you could see our chicken in there,
our cheese didn't melt away.
It's like the perfect amount of everything,
even though we didn't close it down,
Like these edges aren't like super open,
so they're not like flimsy or anything.
This quesadilla is really nice.
There's still a nice crust on it
even though it wasn't perfectly golden brown.
Everything is very flavorful,
but you know,
use flavorful ingredients.
This was a really well put together quesadilla.
If we're just to grade the taste right now,
I'm giving this thing a A.
I'm really impressed with the ooze that we got out of it,
the crust that we have on the top of it,
and just the taste of the entire thing.
This is an A for me.
And I'm actually very very impressed.
If you served this to me at a restaurant,
I probably wouldn't be like eww what?
You know?
Like this is good.
I'm impressed.
Good job.
Good job George.
Not going to touch that, it's hot.
So we've made our quesadillas.
The quesadillas were really good,
but how do I feel about the
George Foreman Quesadilla Maker overall?
I think this is actually a pretty good product.
I'm impressed.
It did what it said it was supposed to do.
Even though we couldn't close it,
it still got a decent like
golden brown crust on the outside,
the cheese melted all the way through,
and it was really cooked evenly throughout.
The only thing I don't like about it,
is if you like a thicker quesadilla,
it's kind of hard to judge how much you can put
inside of it and still get this thing to close.
So with that being said,
I'll give it a thumbs up.
Do I think you should buy it?
If you're a quesadilla lover
this is absolutely the product for you.
It's quick,
it's easy,
and I'm happy with the way the quesadillas turned out.
Well that's it for the George Foreman Quesadilla Maker.
If you have any suggestions
for other gadgets that you want us to try,
let us know in the comments below.
But until next time my friends,
see you later.
- [Narrator] Oh yes!
(chill music playing)