Crispy Chickpeas; Mexican Street Corn; Chicken Nuggets - Cuisinart TOA-28 Manual De Instrucciones

Crispy Chickpeas

Quickly transform a plain can of chickpeas into a crispy snack .
1 can (15.5 ounces) chickpeas, drained and blotted dry,
about 1½ cups
Olive oil, for spraying
¼ teaspoon kosher salt
¼ teaspoon ground cumin
Pinch freshly ground black pepper
1 . Place the AirFryer Basket onto the Baking Pan . Put the chickpeas
into the basket and spray liberally with oil . Sprinkle with the salt,
cumin and pepper .
2 . Set the temperature to 350°F and AirFry for 15 minutes, until chick-
peas are fragrant and lightly browned . Serve immediately .
Nutritional information per serving (¼ cup):
Calories 75 (13% from fat) • carb. 14g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg
sod. 275mg • calc. 20mg • fiber 3g

Mexican Street Corn

You'll quickly know why this typical Mexican street food is all the rage .
Makes 6 servings
3 ears of corn, husked and halved
Olive oil for spraying
2 tablespoons unsalted butter, softened
2 tablespoons mayonnaise
¼ cup crumbled queso cotija, queso fresco, or feta cheese
Dried ground chile, such as piquín or ancho, to taste
¼ cup chopped fresh cilantro
Lime wedges
1 . In a small bowl, mix together the softened butter and mayonnaise
until blended .
2 . Place the AirFryer Basket onto the Baking Pan . Lightly spray each
cob half all over with olive oil and arrange the halves into the AirFryer
Basket . Set the temperature to 400°F and AirFry for 10 minutes,
turning occasionally, until some browning occurs on all sides .
3 . Use a pastry brush or butter knife to spread 1 teaspoon of the butter
mixture onto each cob half . Coat each thoroughly with 2 teaspoons
of the crumbled cheese . To finish, sprinkle with ground chile powder
and garnish with cilantro . Serve with lime wedges .
Nutritional information per serving of Mexican Street Corn:
Calories 112 (44% from fat) • carb. 14g • pro. 3g • fat 6g • sat. fat 3g • chol. 11mg
sod. 96mg • calc. 42mg • fiber 1g

Chicken Nuggets

Kids of all ages will love this homemade version of the frozen standby .
Makes about 4 servings
¾ cup unbleached, all-purpose flour
2 large eggs, lightly beaten
1½ cups panko breadcrumbs
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 pound thinly sliced chicken breast or boneless thighs,
pounded even and cut into 1½-inch pieces
Olive oil, for spraying
Nonstick cooking spray
1 . Place the AirFryer Basket onto the Baking Pan and coat with nonstick
spray . Reserve .
2 . Put the flour, eggs and panko into individual containers large enough
for dipping the chicken . Add a pinch each of the salt and pepper to
the panko; stir to combine .
3 . Sprinkle the chicken, evenly on both sides, with the remaining salt
and pepper . Dredge each chicken piece in the flour and shake off the
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