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 green onions, 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 the upper position. 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
Spring Rolls
Make your favorite takeout dish at home without deep-frying – these appetizers
are packed with fresh ingredients and great flavor.
Makes 28 spring rolls
6 green cabbage leaves (about 10 ounces), shredded or
finely sliced
3 medium carrots (about 6 ounces), julienned
1 1-inch piece fresh ginger, peeled and julienned
3 green onions, thinly sliced
½ small green chile, like jalapeño or serrano, finely chopped
¹⁄
³
cup fresh basil leaves, thinly sliced
½ cup fresh cilantro, chopped
1½ tablespoons fish sauce
½ lime, juiced
½ block extra-firm tofu, cut into 28 thick julienne strips
Vegetable oil, for brushing plates and frying
Egg roll wrappers
Sweet chili sauce, for serving
1. Place the AirFryer Basket on the Baking Pan and coat with nonstick spray.
Reserve.
2. Put all of the filling ingredients except the tofu into a mixing bowl. Combine
and reserve.
3. Place one piece of tofu in the center of one egg roll wrapper, and top with
about 1 tablespoon of filling. Fold the bottom of the wrapper up, over the fill-
ing. Fold the right side over and then the left, and roll up to secure the spring
roll. Brush the edge with water to seal. Transfer to prepared basket. Reserve
and repeat with remaining wrappers. Spray or brush liberally and evenly with
oil.
4. Put the assembled basket in the upper position. Select AirFry and set
temperature to 400F for 10 minutes. Cook until golden brown.
5. Serve immediately with a sweet chili sauce.
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