Nostalgia Electrics TSM100 Use and Care Manual download pdf (Page 46)

ESPAÑOL

GUACAMOLE

• 1 Tortilla

• 3 Avocados, peeled,

pitted, and mashed

• 1 Lime, juiced

• 1 Tsp. Salt

• ½ Cup Onion, diced

• 3 Tbsp. Fresh

Cilantro, chopped

• 2 Roma Tomatoes,

diced

• 1 Tsp. Garlic, minced

• 1 Pinch Ground

Cayenne Pepper

In a medium bowl, mash together the

avocados, lime juice and salt.

Mix in onion, cilantro, tomatoes, and garlic.

Stir in cayenne pepper.

Refrigerate 1 hour.

Prepare one baked tortilla following the

directions in the How to Operate section.

Spoon guacamole into baked tortilla bowl.

Serves 4.

TACO DIP

• 1 Tortilla

• 1 (8-oz.) Package

Cream Cheese,

softened

• ¾ Tsp. Taco

Seasoning Mix

•

/3 Cup Salsa

• 1 (8-oz.) Package

Shredded Cheddar

Cheese

Prepare one baked tortilla following the

directions in the How to Operate section.

In a medium bowl, mix the cream cheese, taco seasoning

mix and salsa. Chill in refrigerator for 1 hour.

Spoon mixture into baked tortilla bowl.

Top with shredded cheddar.

Makes 2.5 cups.

HUMMUS DIP

• 1 Tortilla

• 2 Cups Canned

Garbanzo Beans,

drained

•

/3 Cup Tahini

• ¼ Cup Lemon Juice

• 1 Tsp. Salt

• 2 Cloves Garlic,

halved

• 1 Tbsp. Olive Oil

• 1 Pinch Paprika

• 1 Tsp. Fresh

Parsley, minced

Prepare one baked tortilla following the

directions in the How to Operate section.

Place the garbanzo beans, tahini, lemon juice, salt and

garlic in a blender or food processor. Blend until smooth.

Transfer mixture into baked tortilla bowl.

Drizzle olive oil over the garbanzo bean mixture.

Sprinkle with paprika and parsley.

Makes 2 cups.

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Nostalgia Electrics TSM100 Use and Care Manual Page 46

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