18
24
wonton wrappers
Nonstick cooking spray
Vegetable oil, for spraying or brushing
1 . Prepare the filling . Add the 11/2 teaspoons of vegetable oil to a large
sauté pan and place over medium heat . Add the shallot, jalapeño,
carrot and celery and sauté for about 3 minutes, until vegetables
soften slightly . Add the garlic, mushroom, and bell pepper and con-
tinue to cook for an additional 4 to 5 minutes until soft and lightly
browned .
2 . Stir in the ginger, soy sauce, sesame oil, and rice vinegar and cook
for an additional minute . Taste and adjust seasoning according to
preference .
3 . Allow to cool before assembling wontons .
4 . Mix the egg with 1 tablespoon of water in a small bowl . Lay out
wonton wrappers, starting with 12 (keeping the remaining 12 covered
with a damp towel) . Working quickly, put about 1/2 tablespoon of fill-
ing into the center of each wrapper . Use your finger to paint the
edges of each wrapper with the egg wash . Shape each wonton by
pinching the opposing corners of each square together . Repeat with
remaining 12 wrappers .
5 . Place the AirFryer Basket onto the Baking Pan and coat with non-
stick cooking spray .
6 . Arrange wontons into the prepared basket . Spray or brush evenly
with oil . Place into oven in the upper rack position . Set to AirFry at
350°F for 8 minutes, until golden brown .
7 . Serve wontons with a soy dipping sauce .
Nutritional information per wonton:
Calories 35 (55% from fat) • carb. 5g • pro. 1g • fat 1g • sat. fat 0g
chol. 1mg • sod. 67mg • calc. 9mg • fiber 0g
Fajita-Style Quesadillas
The griddle plate makes it easy to create restaurant-quality
quesadillas in your AirFryer .
Makes 2 quesadillas
1
shallot, thinly sliced
1
small red pepper (about 8 ounces), cut into lengthwise strips
1
small jalapeño, seeded and sliced thinly lengthwise
1
teaspoon olive oil
Pinch kosher salt
4
eight-inch flour tortillas
½
cup shredded Monterey Jack cheese
Oil for brushing
1 . Place the Grill/Griddle Plate onto the Baking Pan, with the Griddle
side facing up . Place into the oven in the lower rack position . Set
to Grill at 450°F and preheat for at least 10 minutes .
2 . Toss the shallot, pepper and jalapeño together with the olive oil
and salt .
3 . Once preheated, add the vegetables to the griddle plate . Cook until
soft and lightly browned, about 6 to 8 minutes . Remove and reserve .
Carefully wipe off the griddle plate .
4 . Assemble the quesadillas by laying out 2 of the tortillas . Brush the
exterior sides with oil . Divide the cheese evenly between the 2 and
then top evenly with the griddled vegetables .
5 . Cook one quesadilla at a time on the hot griddle . Cook for about
3 minutes and then remove from the oven to flip . Cook on the sec-
ond side for about 1 to 2 minutes . Repeat with second quesadilla .
6 . Cut each into wedges and serve .
Note: If a softer quesadilla is preferred, lower the oven to 375°F once
the vegetables have been cooked . Quesadillas will take slightly longer
at the lower temperature, about 4 to 5 minutes on the first side and 2
minutes on the second .
