11
5 . Without piercing the root, cut the onion into 4 wedges . Also without
piercing the root, cut each wedge in half; repeat until wedges are
about 1/4 inch thick .
6 . Turn the cut onion over and carefully, without breaking the pieces off
the root, separate the layers; the separated onion will resemble a
flower with petals .
7 . Dredge the onion in the flour, and gently shake off the excess before
dipping into the egg mixture, and then finally coat each layer evenly
with the panko mixture . Evenly spray the coated onion with olive oil .
8 . Put the prepared onion into the basket . Set to AirFry at 400°F and
cook the onion until it is crispy and golden brown in color, about 10
minutes .
Nutritional information per serving of Blooming Onion (based on 3 servings):
Calories 165 (18% from fat) • carb. 28 g • pro. 6 g • fat 3 g • sat. fat 1 g
chol. 72 mg • sod. 234 mg • calc. 31 mg • fiber 2 g
Nutritional information per serving of Chipotle Mayonnaise (based on 1 tablespoon):
Calories 101 (99% from fat) • carb. 0 g • pro. 0 g • fat 11 g • sat. fat 2 g
chol. 10 mg • sod. 93 mg • calc. 0 mg • fiber 0 g
Arepas
A fun snack or hors d’oeuvre . Pair with some sliced South of the
Border Grilled Chicken, see page 22, or create your own fillings .
Either way, don’t forget to serve with plenty of guacamole and crema!
Makes 10 arepas
2
cups masarepa*
1
teaspoon kosher salt
2
tablespoons olive oil, plus additional for brushing
1¾
cups water
Fillings and toppings as desired, see below for suggestions
1 . Stir the masarepa and salt together in a bowl . Combine the olive oil
and water and slowly add to the dry ingredients with a spoon .
Mixture should come together in a solid, somewhat wet mass .
Continue to mix as the masarepa will continue to absorb the liquid .
The final arepa dough should feel damp to the touch .
2 . Using a 1/4 cup measuring cup, scoop the dough and form by hand
into a smooth disc, about 2 inches in diameter . Repeat with rest of
dough .
3 . Place the Grill/Griddle Plate onto the Baking Pan, Griddle side up .
Place into the oven in the lower rack position . Set to Grill at 450°F
and allow to preheat for at least 10 minutes .
4 . Brush the arepas on both sides liberally with oil . Once the oven is
preheated, carefully place the arepas onto the hot griddle plate .
Cook for about 8 minutes per side . Arepas should be crispy on the
outside and cooked through on the inside .
5 . To serve, slice the arepa horizontally and fill with desired fillings
(some suggestions are Shredded South of the Border Grilled
Chicken, beans, veggies, cheese) . Serve with desired toppings
(e .g ., crumbled cotija cheese, chopped cilantro, pickled red onion,
avocado, etc .)
* Masarepa is ground pre-cooked cornmeal that is the essential
ingredient for preparing homemade arepas . It can be found in the Latin
food aisle of the supermarket .
Nutritional information per serving per arepa:
Calories 111 (32% from fat) • carb. 17g • pro. 2g • fat 44g • sat. fat 1g
chol. 0mg • sod. 231mg • calc. 32mg • fiber 1g
