12
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 (5 ml) olive oil
1
small onion, chopped
2
garlic cloves, finely chopped
1
jalapeño, seeded and chopped
1
pound (454 g) tomatillos, cut into
small dice
½
teaspoon (2.5 ml) kosher salt
1
can (4 ounces [113 g]) green chiles
1½
cups (375 ml) chicken broth, low
sodium
8
cups (2 L) tortilla chips, divided
6
large eggs
1
cup (250 ml) crumbled Cotija
cheese
1
cup (250 ml) shredded Monterey
Jack cheese
Chopped cilantro
1. Assemble the Cuisinart
®
Stack5 with the
baking pan and select 400°F (200*C).
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 (80°C).
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 (454 g) rigatoni
2
teaspoons (10 ml) olive oil
1
small eggplant, about 10 ounces
(283 g) , cut into ½-inch cubes
1
small zucchini, about 5 to 6 ounces
(145 to 170 g), cut into ½-inch
(1.25 cm) cubes
1
small red bell pepper, about
8 ounces (227 g)
1
teaspoon (5 ml) kosher salt, divided
1
large egg
1
container (15 ounces [426 ml])
ricotta
8
ounces (227 g) mozzarella,
shredded
2
ounces (57 g) Parmesan, grated
2
cups (500 ml) grape tomatoes,
halved
¼
cup (60 ml) fresh basil leaves
Nonstick cooking spray
1. Prepare rigatoni according to
manufacturer’s instructions, reserving
½ cup (125 ml) of pasta water.
2. Assemble the Cuisinart
®
Stack5 with the
baking pan and select 400°F (200°C). Add
the olive oil to the pan. Once the oil is hot,
add the cubed vegetables with
½ teaspoon (2.5 ml) of salt. Stir over the
heat until lightly browned and softened,
about 10 to 12 minutes.
