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HOMEMADE NACHO TORTILLA CHIPS
WARM PITTA POCKET
PREP:
5 MINUTES |
COOK:
12 MINUTES |
MAKES:
1-2 SERVINGS |
POSITION:
HORIZONTAL
PREP:
5 MINUTES |
COOK:
4-5 MINUTES |
MAKES:
1 SERVING |
POSITION:
HORIZONTAL
DIRECTIONS
1
Cut tortillas into quarters and place on the grill
tray. Brush with oil on both sides.
2
Flip unit down to horizontal position and push
the lever back all the way until it clicks into
position.
3
Select BAKE, select MED and set the timer to 10
minutes.
4
Insert grill tray in unit. Select START/STOP to
begin. Turn over tortilla chips halfway through
cooking.
5
When cooking is complete, remove tray. Sprinkle
tortillas with half the mozzarella cheese, then
spring onion and salsa. Top with the remainder of
the cheese, make sure it covers the tortilla chips.
6
Insert grill tray in unit. Select START/STOP to
begin.
7
Select GRILL, select MED and set the time to 2
minutes. Select START/STOP to begin. Check
after 1 minute whether cheese is melting.
8
When cooking is complete, remove tray from
unit and serve immediately with sour cream.
DIRECTIONS
1
Cut pitta bread in half and open up through
the middle to make 2 pockets. Fill pocket with,
falafels, pepper and tomatoes. Place pitta bread
on grill tray.
2
Flip unit down to the horizontal position and
push the lever back all the way until it clicks
into position.
3
Select BAKE, select HIGH, set the timer to
5 minutes.
4
Insert grill tray in unit. Select START/STOP to
begin.
5
Check after 4 minutes whether the filling is hot
enough.
6
When cooking is complete, remove tray from
unit and serve pitta with tzatziki or Greek yogurt
and salad.
INGREDIENTS
2-3 mini tortillas
1 tablespoon oil
100g mozzarella cheese
1 spring onion, sliced
1-2 tablespoons salsa
Sour Cream for serving
INGREDIENTS
1 pitta bread
2-3 falafels, sliced
30g grilled red pepper, sliced
Tomatoes
1 tablespoon tzatziki or Greek yogurt
Serve with Greek salad
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Questions? ninjakitchen.co.uk
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