Nostalgia Electrics TSM100 Manual De Instrucciones página 11

CHICKEN FAJITA TORTILLA SALAD
• 2 Tortillas
• 2 Tbsp. Canola
Oil, divided
• ¼ Cup Lime Juice
• 1 Garlic Clove,
minced
• ½ Tsp. Ground Cumin
• ½ Tsp. Dried Oregano
• ½ Pound Boneless
Skinless Chicken
Breasts, cut into
thin strips
• ½ Medium Onion,
cut into thin wedges
• ½ Medium Sweet
Red Pepper, cut
into thin strips
• 1 (4-oz.) Can
Chopped Green
Chiles
• Shredded lettuce
• 1 Large Tomato,
cut into wedges
• 1 Small Ripe Avocado,
peeled and sliced
SHRIMP BOWL
• 1 Tortilla
• ½ Tbsp. Butter
• ¼ Cup Sweet
Onion, diced
• 1 Cup Cooked Rice
• 1 Pinch Garlic Powder
• 1 Pinch Cumin
• 1 Dash Cilantro
• 4 - 6 Cooked
Shrimp, shelled
and tails removed
• 2 Tbsp. Shredded
Jack and Cheddar
Cheese Blend
9
Prepare two baked tortillas following the
directions in the How to Operate section.
In a small bowl, combine 1 tablespoon oil, lime
juice, garlic, cumin and oregano. Pour half in a large
resealable plastic bag; add chicken. Seal bag and
turn to coat. Marinate for a minimum of 30 minutes.
Cover and refrigerate remaining marinade.
In a large skillet, heat remaining 1 tablespoon oil on
medium-high. Saute onion for 2-3 minutes or until tender.
Drain and discard marinade from chicken. Add chicken
to skillet; stir-fry until meat is no longer pink.
Add the red pepper, chiles and reserved marinade;
cook 2 minutes or until heated through.
Fill two prepared tortilla shells with lettuce. Add chicken
and vegetable mixture. Top with tomatoes and avocado.
Serves two.
Prepare one baked tortilla following the
directions in the How to Operate section.
Heat butter over medium heat in saucepan
and saute onion until translucent.
Stir in rice and continue to cook until heated through.
Stir in spices.
Turn pan down to low, then add shrimp and
cheese, stirring until cheese is melted.
Place cooked ingredients into baked tortilla bowl.
Serves one.