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20
Ultimate Nachos
The key to these nachos is to layer some of the cheese between two layers
of chips. That way everyone gets a bit of cheese with every bite!
Makes 8 to 10 servings
8 cups tortilla chips (this is an estimate – you need enough to
cover the bottom of the Baking/Drip Pan, but can have more or
less, depending on how many mouths you need to feed), divided
2½ cups shredded Cheddar and/or Monterey Jack, divided
¾ cup refried beans (about ½ of a 15.5-ounce can)
2 small to medium tomatoes, seeded and chopped
1 jalapeño, halved, seeded and thinly sliced
4 scallions, thinly sliced (white and green parts)
1 can (4.5 ounces) chopped green chilies
1 cup sliced black olives (These can be purchased pre-sliced in
a 2.25-ounce can. Be sure to drain them first.)
Salsa, guacamole and sour cream for serving
Lime wedges, for serving
1. Evenly distribute half of the chips in the prepared Baking/Drip Pan. Cover with
about ½ cup of the cheese, then the remaining chips. Top with the remaining
ingredients, as evenly as possible, finishing with the remaining cheese.
2. Preheat the oven with the rack in Position 2. Select Dual Cook. First set to
Bake at 350°F for 5 minutes, and then Broil for 5 minutes.
3. Once preheated, put the nachos into oven. Keep an eye on the nachos while
they are cooking – some cheeses melt and brown more quickly than others.
4. Serve immediately with salsa, sour cream, guacamole and lime wedges.
Nutritional information per serving (based on 10 servings):
Calories 246 (54% from fat) • carb. 18g • pro. 10g • fat 15g • sat. fat 7g
chol. 30g • sod. 431mg • calc. 253mg • fiber 2g
MAIN COURSES
The Cuisinart
®
Digital AirFryer Toaster Oven, not only AirFries, but it also
bakes and broils—with convection if you’d like—to put a full meal
on your table in record time!
Crab Cakes
Makes about 18 crab cakes
16 ounces lump crab meat
1 teaspoon extra virgin olive oil
1 medium red bell pepper, finely chopped
1 jalapeño pepper, seeded and finely chopped
3 green onions, sliced
1 garlic clove, finely chopped
¼ teaspoon kosher salt
2 large eggs, lightly beaten
1 cup panko breadcrumbs, plus extra for dredging
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1½ teaspoons crab seasoning
Hot sauce (optional)
Oil for spraying
1. Look through crabmeat to make sure there are no shells and reserve in
refrigerator.
2. Put a large skillet over medium heat and add the olive oil. Once the pan is
hot and the olive oil shimmers across the pan, add the peppers, onions and
garlic. Sweat for at least 5 minutes, until the vegetables soften slightly; stir in
the salt.
3. Remove the vegetables from the heat and allow them to cool for a few
minutes. Once cool, add the vegetables to the crabmeat. Add the eggs,
panko, mayonnaise, Worcestershire, Dijon, and crab seasoning, and dash
or two of hot sauce, if desired.
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