Use and Care Manual

1212
Santa Fe Pizza
1 teaspoon vegetable oil
½ teaspoon ground cumin
2 tortillas, 7–8 inches in diameter
¼ cup prepared spicy black bean dip
4 ounces cooked chicken, cut in strips
or shredded
1 tablespoon taco seasoning
2 tablespoons prepared chipotle salsa,
or preferred type
¼ cup plus 2 tablespoons fresh or
frozen (thawed) corn kernels
1 tablespoon sliced scallions
1 teaspoon chopped cilantro
⅔ cup shredded pepper jack cheese
Combine oil and cumin in a small bowl;
spread on both tortillas. Then spread bean
dip evenly on both tortillas. Place chicken
pieces and taco seasoning in a medium
bowl and stir until chicken is evenly
coated. Add salsa and mix with the coated
chicken.
Remove half of the chicken and place
evenly over bean dip on one of the tortillas.
Sprinkle tortilla with half of corn, scal-
lions, and cilantro, then top with half of the
cheese. Place pizza in basket. Bake at 400°
for 10 minutes. Prepare remaining tortilla
and cook after removing the rst pizza.
2 pizzas
Triple Cheese Grill
2 tablespoons mayonnaise
⅛ teaspoon dried basil
⅛ teaspoon dried oregano
4 slices whole wheat bread
2 ½- to 1-ounce slices cheddar cheese
2 ½- to 1-ounce slices brick or
Monterey Jack cheese
2 thin slices tomato
2 ½- to 1-ounce slices provolone cheese
Softened butter
Mix mayonnaise, basil, and oregano in
small bowl; spread mixture on one side
of each bread slice. Top each bread slice
with 1 slice each of cheddar cheese,
brick cheese, tomato, provolone cheese,
and bread. Lightly butter outside of each
sandwich. Add sandwiches to basket. Cook
at 400° for 8 minutes, ipping halfway
through cooking.
2 servings
Sweet Potatoes with Nut Butter
1½ pounds (about 2 medium) sweet
potatoes, peeled and cut into
½-inch dice
½ tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon finely chopped walnuts
½ teaspoon grated orange peel
⅛ teaspoon ground nutmeg
⅛ teaspoon grated cinnamon
Place sweet potatoes in a small bowl and
drizzle with oil. Stir until potatoes are
coated and then pour into basket, spreading
sweet potatoes into a single layer. Cook at
350° for 20–25 minutes, shaking/stirring
halfway through cooking. Remove sweet
potatoes to a serving bowl. Combine butter,
walnuts, orange peel, nutmeg, and cinna-
mon in a small bowl and pour over sweet
potatoes.
5 servings (serving size = ¾ cup)