Kale Chips; Nachos With Shredded Chicken And Homemade Tortilla Chips - Cuisinart TOA-60 Manual De Instrucciones

1 ounce mozzarella cheese, cut into 1-inch x ¼-inch pieces
¼ cup Italian-style breadcrumbs
Olive oil, for spraying
1 cup prepared marinara sauce*, for dipping, optional
1 . Put the rice, water and salt into a medium saucepan . Bring to a boil,
stirring occasionally . Once rice comes to a boil, cover and reduce
heat to a simmer until all the water has been absorbed and the rice is
tender, about 10 minutes . Cool fully before adding the following egg
and cheese mixture; cooling the rice will help prevent the egg
from cooking .
2 . In a small bowl, combine the egg, Pecorino, ricotta, basil and pepper .
While mixing and fluffing the rice with a spoon, mix in the egg and
cheese mixture . Spread the rice onto a parchment paper-lined baking
sheet . Refrigerate to chill, at least 30 minutes .
3 . Once the rice has chilled, use slightly wet hands to scoop 3 table-
spoons of rice and form into a ball . Repeat with remaining rice . Stuff
each ball with one piece of the mozzarella and re-form if necessary .
4 . Place the AirFryer Basket onto the Baking Pan . Put the breadcrumbs
into a small bowl . Gently toss each rice ball into the breadcrumbs
and transfer to the basket . Spray all sides with oil .
5 . Put the assembled pan into Rack Position 2 . Set to AirFry at 350ºF
for 20 minutes . Cook rice balls until evenly golden . Serve immediate-
ly, with marinara sauce* on the side if desired .
*Reduce the red pepper flakes in the Diablo Sauce recipe on page 16 to
about 1/4 teaspoon for a delicious marinara sauce .
Nutritional information per rice ball:
Calories 149 (24% from fat) • carb. 22g • pro. 5g • fat 4g • sat. fat 2g • chol. 35mg
sod. 195mg • calc. 45mg • fiber 0g
Kale chips make a light snack on their own, but they can also be
crumbled and used as a salad topper .
Makes 4 servings
4 stems curly kale, tough stems removed
Olive oil, for spraying
¼ teaspoon kosher salt
1 . Place the AirFryer Basket onto the Baking Pan . Put the kale leaves
into the basket and spray with oil . Put the assembled pan into Rack
Position 2 .
2 . Set to AirFry at 350°F for 5 minutes . Cook until kale is bright and
crispy . NOTE: Keep an eye on the kale because it can crisp up very
quickly .
3 . Once the kale is ready, remove from oven and sprinkle with salt .
Serve immediately .
Nutritional information per serving:
Calories 39 (27% from fat) • carb. 7g • pro. 2g • fat 1g • sat. fat 0g
chol. 0mg • sod. 171mg • calc. 58mg • fiber 1g
Nachos with Shredded Chicken and
Homemade Tortilla Chips
Store-bought tortilla chips can be used in place of the homemade chips
in this recipe for a quicker option .
Makes 6 to 8 servings
8 whole-wheat tortillas, quartered
Olive oil, for spraying
½ teaspoon kosher salt, divided
1 pound chicken thighs, shredded (see recipe on page 23)
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Kale Chips