13
you can keep them warm on a wire rack
placed on a baking sheet inside a low
oven (200°F).
Nutritional Information per serving (2 pancakes):
Calories 199 (34% from fat) • carb. 27g • pro. 6g
fat 8g • sat. fat 4g • chol. 71mg • sod. 306mg
calc. 81mg • fiber 1g
Brunch Chilaquiles
A fun and flavorful egg dish – a great way
to spice up your next brunch.
Makes 15 servings
1
teaspoon olive oil
1
small onion, chopped
2
garlic cloves, finely chopped
1
jalapeño, seeded and chopped
1
pound tomatillos, cut into small
dice
½
teaspoon kosher salt
1
can (4 ounces) green chiles
1½
cups chicken broth, low sodium
8
cups tortilla chips, divided
6
large eggs
1
cup crumbled Cotija cheese
1
cup shredded Monterey Jack
cheese
Chopped cilantro
1. Assemble the Cuisinart
®
Stack5
®
with
the baking pan and select 400°F. Add
the oil to the pan. Once the oil is hot,
add the chopped onion, garlic, jalapeño,
tomatillos and salt. Stir occasionally and
cook for about 6 to 8 minutes, so that
vegetables are both soft and fragrant.
2. Add the green chiles and the chicken
broth and cook until mixture comes to
a simmer. Reduce the heat slightly to
maintain a steady, yet slow simmer.
3. Add half of the tortilla chips and toss in
liquid to coat. Create 6 pockets within
the chips and chile mixture to add the
eggs. Reduce the temperature to 175°F.
4. For ease, crack each egg and reserve
individually in small cups or ramekins.
When ready, add each egg into
individual, created pockets. Sprinkle with
half of the cheese.
5. Cover and cook for about 25 minutes,
until just cooked through, checking the
eggs on occasion to make sure they do
not cook too quickly.
6. When almost set, add the remaining
chips and then cheese. Cover once more
and cook until cheese is melted, about 8
to 10 minutes.
7. Sprinkle with chopped cilantro and serve
immediately.
Nutritional information per serving (based on 15
servings): Calories 565 (52% from fat) • carb. 47g
pro. 21g • fat 32g • sat. fat 9g • chol. 226mg
sod. 839mg • calc. 395mg • fiber 6g
Summer Vegetable
Pasta Bake
Why turn on the oven? The Cuisinart
®
Stack5 has got you covered!
Makes 8 to 10 servings
1
pound rigatoni
2
teaspoons olive oil
1
small eggplant, about 10 ounces,
cut into ½-inch cubes
1
small zucchini, about 5 to 6
ounces, cut into ½-inch cubes
1
small red bell pepper, about 8
ounces
1
teaspoon kosher salt, divided
1
large egg
1
container (15 ounces) ricotta
8
ounces mozzarella, shredded
2
ounces Parmesan, grated
2
cups grape tomatoes, halved
¼
cup fresh basil leaves
Nonstick cooking spray
1. Prepare rigatoni according to
manufacturer’s instructions, reserving
½ cup of pasta water.
2. Assemble the Cuisinart
®
Stack5
®
with
the baking pan and select 400°F. Add
the olive oil to the pan. Once the oil is
hot, add the cubed vegetables with ½
teaspoon of salt. Stir over the heat until
lightly browned and softened, about 10
to 12 minutes.
3. While vegetables are cooking, whisk
together the egg with the ricotta in a
large mixing bowl with ¼ teaspoon salt.
4. Assemble pasta by tossing it together
with the pasta water and the ricotta
mixture. Fold in the sautéed veggies,
mozzarella, Parmesan, grape tomatoes,
