Nostalgia Electrics TSM100 Manual De Instrucciones página 47

CHILI CHEESE DIP
• 3 Tortillas
• ½ Pound Ground Beef
• ½ Pound Ground
Pork Sausage
• 2 Pounds Pasteurized
Processed
Cheese, cubed
• 1 (10-oz.) Can
Diced Tomatoes
with Green Chile
Peppers, with liquid
FRUIT SALSA
• 1 Flour Tortilla
• Butter Flavored
Cooking Spray
• Granulated
Sugar, to taste
• Ground Cinnamon,
to taste
• 1 Kiwi, peeled
and diced
• 1 Golden Delicious
Apples, peeled,
cored and diced
• 4-oz. Raspberries
• ½ Pound Strawberries
• 1 Tbsp. White Sugar
• ½ Tbsp. Brown Sugar
• 1½ Tbsp. Fruit
Preserves, any flavor
45
45
Prepare three baked tortillas following the
directions in the How to Operate section.
Place ground beef and ground pork sausage in a large, deep
skillet. Cook over medium-high heat until evenly brown.
In a medium saucepan over low heat, melt
cheese. Stir in diced tomatoes with green
chile peppers while cheese is melting.
Drain ground beef and ground sausage.
Mix into the cheese mixture.
Transfer dip to baked tortilla bowls and serve warm.
Makes 6 cups.
Coat one side of a fl our tortilla with butter fl avored
cooking spray. Sprinkle with desired amount of
cinnamon sugar. Spray again with cooking spray.
Bake the tortilla following the directions
in the How to Operate section.
In a medium bowl, thoroughly mix kiwi, apple, raspberries,
strawberries, white sugar, brown sugar and fruit preserves.
Cover and chill in the refrigerator for at least 15 minutes.
Transfer salsa to baked cinnamon-sugar tortilla bowl.
You may choose to bake additional cinnamon-sugar
tortilla bowls and break into pieces for dipping.
Serves 5.