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13
Santa Fe Pizza
1 teaspoon vegetable oil
½ teaspoon ground cumin
2 tortillas, 7–8 inches in diameter
¼ cup prepared spicy black bean dip
4 ounces cooked chicken, cut in strips
or shredded
1 tablespoon taco seasoning
2 tablespoons prepared chipotle salsa,
or preferred type
¼ cup plus 2 tablespoons fresh or
frozen (thawed) corn kernels
1 tablespoon sliced scallions
1 teaspoon chopped cilantro
⅔ cup shredded pepper jack cheese
Combine oil and cumin in a small bowl;
spread on both tortillas. Then spread bean
dip evenly on both tortillas. Place chicken
pieces and taco seasoning in a medium
bowl and stir until chicken is evenly
coated. Add salsa and mix with the coated
chicken.
Remove half of the chicken and place
evenly over bean dip on one of the tortillas.
Sprinkle tortilla with half of corn, scal-
lions, and cilantro, then top with half of the
cheese. Place pizza in basket. Bake at 400°
for 10 minutes. Prepare remaining tortilla
and cook after removing the first pizza.
2 pizzas
Triple Cheese Grill
2 tablespoons mayonnaise
⅛ teaspoon dried basil
⅛ teaspoon dried oregano
4 slices whole wheat bread
2 ½- to 1-ounce slices cheddar cheese
2 ½- to 1-ounce slices brick or
Monterey Jack cheese
2 thin slices tomato
2 ½- to 1-ounce slices provolone cheese
Softened butter
Mix mayonnaise, basil, and oregano in
small bowl; spread mixture on one side
of each bread slice. Top each bread slice
with 1 slice each of cheddar cheese,
brick cheese, tomato, provolone cheese,
and bread. Lightly butter outside of each
sandwich. Add sandwiches to basket. Cook
at 400° for 8 minutes, flipping halfway
through cooking.
2 servings
Sweet Potatoes with Nut Butter
1½ pounds (about 2 medium) sweet
potatoes, peeled and cut into
½-inch dice
½ tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon finely chopped walnuts
½ teaspoon grated orange peel
⅛ teaspoon ground nutmeg
⅛ teaspoon grated cinnamon
Place sweet potatoes in a small bowl and
drizzle with oil. Stir until potatoes are
coated and then pour into basket, spreading
sweet potatoes into a single layer. Cook at
350° for 20
–
25 minutes, shaking/stirring
halfway through cooking. Remove sweet
potatoes to a serving bowl. Combine butter,
walnuts, orange peel, nutmeg, and cinna-
mon in a small bowl and pour over sweet
potatoes.
5 servings (serving size = ¾ cup)
Hot and Spicy Fries
1 pound (about 4 medium) russet baking
potatoes, cut into ½-inch wide strips
2 teaspoons olive oil
1 tablespoon cornstarch
1 teaspoon
Hot and Spicy Seasoning
Place the potatoes in a large bowl. Cover
with water and soak for at least 30 minutes.
Drain, pat potatoes dry, and return to bowl.
Combine oil, cornstarch, and seasoning in a
small bowl. Pour oil mixture over potatoes
and stir until well coated. Place potatoes in
the basket. Bake at 400° for 26–30
minutes, shaking/stirring potatoes twice
during cooking.
5 servings (serving size = ¾ cup)
Hot and Spicy Seasoning
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon cumin
¼ teaspoon cayenne pepper
Combine chili powder, salt, cumin, and
pepper in a small bowl. Store in an airtight
container for several weeks.
Makes enough for 6 batches of fries.
Apple Pear Crisp
¼ cup plus 2 tablespoons quick-cooking
oats
3 tablespoons all-purpose flour
2 tablespoons packed brown sugar
½ teaspoon ground pumpkin pie spice,
divided
1½ tablespoons butter, cut in small pieces
1 medium (about 8 ounces) Golden
Delicious apple, peeled, cored, and
diced
1 medium (about 8 ounces) pear, cored
and diced
1 teaspoon lemon juice
4 ounces mascarpone cheese
½ tablespoon sugar
½ teaspoon vanilla extract
Preheat air fryer at 350°. Combine oats,
flour, brown sugar, and ¼ teaspoon of
pumpkin pie spice in a medium bowl. Add
butter and, using a pastry cutter or your
fingers, work mixture together until
crumbly; set aside.
Mix apple and pear pieces and sprinkle
with lemon juice and remaining pumpkin
pie spice. Pour apple-pear mixture into a
1-quart bowl or casserole dish that will
comfortably fit into the basket. Sprinkle
reserved oat mixture evenly over top. Bake
30 minutes or until apples and pears are
tender. Remove bowl from air fryer and
allow to cool slightly.
While crisp is cooling, blend together mas-
carpone, sugar, and vanilla in a small bowl.
Top each serving of crisp with sweetened
mascarpone.
4 servings (serving size = ½ cup)
