20
Ultimate Nachos
The key to these nachos is to layer some of the cheese between two layers
of chips . That way everyone gets a bit of cheese with every bite!
Makes 8 to 10 servings
8
cups tortilla chips (this is an estimate – you need enough to
cover the bottom of the Baking/Drip Pan, but can have more or
less, depending on how many mouths you need to feed), divided
2½
cups shredded Cheddar and/or Monterey Jack, divided
¾
cup refried beans (about ½ of a 15.5-ounce can)
2
small to medium tomatoes, seeded and chopped
1
jalapeño, halved, seeded and thinly sliced
4
scallions, thinly sliced (white and green parts)
1
can (4.5 ounces) chopped green chilies
1
cup sliced black olives (These can be purchased pre-sliced in
a 2.25-ounce can. Be sure to drain them first.)
Salsa, guacamole and sour cream for serving
Lime wedges, for serving
1 . Evenly distribute half of the chips in the prepared Baking/Drip Pan . Cover with
about 1/2 cup of the cheese, then the remaining chips . Top with the remaining
ingredients, as evenly as possible, finishing with the remaining cheese .
2 . Preheat the oven with the rack in Position 2 . Select Dual Cook . First set to
Bake at 350°F for 5 minutes, and then Broil for 5 minutes .
3 . Once preheated, put the nachos into oven . Keep an eye on the nachos while
they are cooking – some cheeses melt and brown more quickly than others .
4 . Serve immediately with salsa, sour cream, guacamole and lime wedges .
Nutritional information per serving (based on 10 servings):
Calories 246 (54% from fat) • carb. 18g • pro. 10g • fat 15g • sat. fat 7g
chol. 30g • sod. 431mg • calc. 253mg • fiber 2g
MAIN COURSES
The Cuisinart
®
Digital AirFryer Toaster Oven, not only AirFries, but it also
bakes and broils—with convection if you’d like—to put a full meal
on your table in record time!
Crab Cakes
Makes about 18 crab cakes
16
ounces lump crab meat
1
teaspoon extra virgin olive oil
1
medium red bell pepper, finely chopped
1
jalapeño pepper, seeded and finely chopped
3
green onions, sliced
1
garlic clove, finely chopped
¼
teaspoon kosher salt
2
large eggs, lightly beaten
1
cup panko breadcrumbs, plus extra for dredging
½
cup mayonnaise
1
teaspoon Worcestershire sauce
1
teaspoon Dijon mustard
1½
teaspoons crab seasoning
Hot sauce (optional)
Oil for spraying
1 . Look through crabmeat to make sure there are no shells and reserve in
refrigerator .
2 . Put a large skillet over medium heat and add the olive oil . Once the pan is
hot and the olive oil shimmers across the pan, add the peppers, onions and
garlic . Sweat for at least 5 minutes, until the vegetables soften slightly; stir in
the salt .
3 . Remove the vegetables from the heat and allow them to cool for a few
minutes . Once cool, add the vegetables to the crabmeat . Add the eggs,
panko, mayonnaise, Worcestershire, Dijon, and crab seasoning, and dash
or two of hot sauce, if desired .
