Nostalgia Electrics TSM100 Manual De Instrucciones página 46

GUACAMOLE
• 1 Tortilla
• 3 Avocados, peeled,
pitted, and mashed
• 1 Lime, juiced
• 1 Tsp. Salt
• ½ Cup Onion, diced
• 3 Tbsp. Fresh
Cilantro, chopped
• 2 Roma Tomatoes,
diced
• 1 Tsp. Garlic, minced
• 1 Pinch Ground
Cayenne Pepper
TACO DIP
• 1 Tortilla
• 1 (8-oz.) Package
Cream Cheese,
softened
• ¾ Tsp. Taco
Seasoning Mix
• 1 / Cup Salsa
3
• 1 (8-oz.) Package
Shredded Cheddar
Cheese
HUMMUS DIP
• 1 Tortilla
• 2 Cups Canned
Garbanzo Beans,
drained
• 1 / Cup Tahini
3
• ¼ Cup Lemon Juice
• 1 Tsp. Salt
• 2 Cloves Garlic,
halved
• 1 Tbsp. Olive Oil
• 1 Pinch Paprika
• 1 Tsp. Fresh
Parsley, minced
In a medium bowl, mash together the
avocados, lime juice and salt.
Mix in onion, cilantro, tomatoes, and garlic.
Stir in cayenne pepper.
Refrigerate 1 hour.
Prepare one baked tortilla following the
directions in the How to Operate section.
Spoon guacamole into baked tortilla bowl.
Serves 4.
Prepare one baked tortilla following the
directions in the How to Operate section.
In a medium bowl, mix the cream cheese, taco seasoning
mix and salsa. Chill in refrigerator for 1 hour.
Spoon mixture into baked tortilla bowl.
Top with shredded cheddar.
Makes 2.5 cups.
Prepare one baked tortilla following the
directions in the How to Operate section.
Place the garbanzo beans, tahini, lemon juice, salt and
garlic in a blender or food processor. Blend until smooth.
Transfer mixture into baked tortilla bowl.
Drizzle olive oil over the garbanzo bean mixture.
Sprinkle with paprika and parsley.
Makes 2 cups.
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