Cuisinart TOB-60N1 Manual De Instrucciones página 17

¼ teaspoon kosher salt, divided
⁄
cup frozen corn kernels (not thawed)
2
3
1 cup shredded cooked chicken
2 cups canned/cooked black beans (drained and rinsed, if using
canned)
⁄
cup chopped cilantro
1
3
2 tablespoons fresh lime juice (about 1 to 2 limes)
pinch ground cumin
pinch chili powder
pinch dried oregano
pinch freshly ground black pepper
1 cup shredded Monterey Jack (about 4 ounces)
4 10-inch flour tortillas
1 . Preheat the Cuisinart Convection Toaster Oven Broiler to 400ºF on
®
Pizza/Bake . Line the baking pan with aluminum foil .
2 . In a large mixing bowl, toss the vegetables (except for the corn) with
2 teaspoons of the olive oil and a pinch of salt . Arrange evenly on the
prepared baking pan . Carefully slide the pan into the upper position
and roast in the preheated oven for about 18 to 20 minutes, or until
vegetables are softened and are beginning to brown . Transfer the
vegetables back to the mixing bowl and toss with the corn, chicken,
beans, cilantro, lime juice, spices, pepper and remaining salt .
3 . Spread one-quarter of the vegetable mixture in a line just below the
center of each tortilla . Top each with one-quarter of the cheese . Roll
the burritos and place them seam-side down in the same baking tray
on which the vegetables were roasted . Brush the top of each rolled
burrito with the remaining olive oil .
4 . Carefully slide the pan into the lower position . Bake burritos in the
hot oven (still at 400°F) for 8 to 10 minutes, or until the tortillas are
just crisp and browned . Serve with guacamole, salsa and sour cream
for garnish .
Nutritional information per serving:
Calories 620 (35% from fat) • carb. 71g • pro. 33g • fat 25g • sat. fat 8g • chol. 55mg
• sod. 1mg • calc. 373mg • fiber 12g
Baked Rigatoni with Chicken Sausage,
Broccolini and Peppers
Makes 6 to 8 servings
5 ounces broccolini, about half a bunch, ends trimmed
1 teaspoon extra virgin olive oil, divided
2 tablespoons dry white wine
2 tablespoons chicken stock
6 ounces Italian chicken sausage, fully cooked, cut into
½-inch rounds
½ red bell pepper, sliced
½ medium onion, sliced
2 garlic cloves, finely chopped
¼ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
½ pound dried rigatoni pasta, cooked according to
manufacturer's instructions
¾ cup ricotta
8 ounces mozzarella, shredded
¼ cup grated Parmesan (about 1 ounce)
4–6 basil leaves, roughly torn
nonstick cooking spray
1 . Bring a pot of salted water to a boil . Set up a large bowl filled with
ice water . Add broccolini to boiling water and cover . Cook for about
4 to 6 minutes or until bright green . Plunge cooked broccolini into
prepared ice water . Once cool, discard ice water and cut broccolini
into 1-inch pieces .
2 . Preheat a large skillet over medium-high heat; add oil . Once oil is hot
and shimmering, add the blanched broccolini . Sauté 2 to 3 minutes,
and then add the wine and stock . Raise temperature to high and
sauté until liquids have evaporated . Reserve .
3 . Preheat the Cuisinart Convection Toaster Oven Broiler to 400°F on
®
Pizza/Bake . Line the baking pan with aluminum foil .
17