Ranchero Sauce; Vegetarian Chili - Cuisinart TOA-95 Manual De Instrucciones Y Libro De Recetas

4 . Once peppers have rested, carefully remove the skins and all seeds
while keeping the pepper mostly intact . Put a cheese cylinder into
the pepper . Using your hands, form the cheese to fit the length of
the pepper; carefully cover the cheese with the pepper so that the
end result resembles the chile pepper . Repeat with the remaining .
If desired, secure the pepper with a toothpick to completely cover
the cheese . Refrigerate the stuffed peppers for at least 4 hours up
to overnight to completely chill .
5 . When ready to AirFry, place the AirFryer Basket onto the Baking Pan
and coat with nonstick spray . Place the flour, 2 beaten eggs and
crushed tortilla chips individually into 3 shallow dishes . Dip each
stuffed pepper into the flour to completely coat and shake off any
excess before dipping into the egg, and then finally coating in the
crushed tortilla chips . Place each pepper onto the prepared basket
in one layer . Liberally brush or spray evenly with oil .
6 . Place basket into the oven in rack position 2 . Select AirFry at 400°F
for 10 minutes .
7 . Serve immediately with prepared Ranchero Sauce (see below) .
Nutritional information per relleno:
Calories 327 (71% from fat) • carb. 17g • pro. 14g • fat 23g • sat. fat 12g
chol. 93mg • sod. 318mg • calc. 470mg • fiber 3g

Ranchero Sauce

This all-purpose Tex-Mex sauce is perfect for our Chiles Rellenos,
but also pairs well with enchiladas and huevos rancheros!
Makes about 4 cups
1 teaspoon vegetable oil
1 small onion, finely chopped
1 jalapeño, seeds removed and finely chopped
3 garlic cloves, finely chopped
1 teaspoon kosher salt
1 teaspoon chili powder (we prefer ancho chili powder)
¼ teaspoon ground cumin
2 cans (14.5 ounces each) diced tomatoes*
1 . Put the oil into a saucepan over medium heat . Once the oil is hot and
shimmers across the pan add the chopped onion, jalapeño, garlic
and spices and stir together to lightly sauté, about 5 to 7 minutes .
2 . Add the diced tomatoes and bring the mixture to a boil . Once boiling,
reduce the heat to maintain a steady simmer for at least 30 minutes;
flavors continue to develop the longer the sauce simmers .
3 . Blend sauce together with either a hand blender or regular blender
before serving .
* If fire-roasted diced tomatoes are available, substitute for maximum
flavor!
Nutritional information per serving (based on ¼ cup serving):
Calories 23 (12% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 0g
chol. 0mg • sod. 75mg • calc. 10mg • fiber 0g

Vegetarian Chili

A veggie chili so hearty, you will never miss the meat .
Makes about 8 cups
Nonstick cooking spray
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 medium bell pepper, cut into small dice
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
2 teaspoons chili powder
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 can (28 ounces) tomato purée
3 cans (15 ounces each) beans, drained (any variety or
combination will work – kidney, Great Northern, chickpeas
and black beans are some examples)
2 tablespoons tomato paste
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