Nostalgia Electrics TSM100 Use and Care Manual download pdf (Page 11)

ENGLISH

CHICKEN FAJITA TORTILLA SALAD

• 2 Tortillas

• 2 Tbsp. Canola

Oil, divided

• ¼ Cup Lime Juice

• 1 Garlic Clove,

minced

• ½ Tsp. Ground Cumin

• ½ Tsp. Dried Oregano

• ½ Pound Boneless

Skinless Chicken

Breasts, cut into

thin strips

• ½ Medium Onion,

cut into thin wedges

• ½ Medium Sweet

Red Pepper, cut

into thin strips

• 1 (4-oz.) Can

Chopped Green

Chiles

• Shredded lettuce

• 1 Large Tomato,

cut into wedges

• 1 Small Ripe Avocado,

peeled and sliced

Prepare two baked tortillas following the

directions in the How to Operate section.

In a small bowl, combine 1 tablespoon oil, lime

juice, garlic, cumin and oregano. Pour half in a large

resealable plastic bag; add chicken. Seal bag and

turn to coat. Marinate for a minimum of 30 minutes.

Cover and refrigerate remaining marinade.

In a large skillet, heat remaining 1 tablespoon oil on

medium-high. Saute onion for 2-3 minutes or until tender.

Drain and discard marinade from chicken. Add chicken

to skillet; stir-fry until meat is no longer pink.

Add the red pepper, chiles and reserved marinade;

cook 2 minutes or until heated through.

Fill two prepared tortilla shells with lettuce. Add chicken

and vegetable mixture. Top with tomatoes and avocado.

Serves two.

SHRIMP BOWL

• 1 Tortilla

• ½ Tbsp. Butter

• ¼ Cup Sweet

Onion, diced

• 1 Cup Cooked Rice

• 1 Pinch Garlic Powder

• 1 Pinch Cumin

• 1 Dash Cilantro

• 4 - 6 Cooked

Shrimp, shelled

and tails removed

• 2 Tbsp. Shredded

Jack and Cheddar

Cheese Blend

Prepare one baked tortilla following the

directions in the How to Operate section.

Heat butter over medium heat in saucepan

and saute onion until translucent.

Stir in rice and continue to cook until heated through.

Stir in spices.

Turn pan down to low, then add shrimp and

cheese, stirring until cheese is melted.

Place cooked ingredients into baked tortilla bowl.

Serves one.

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Nostalgia Electrics TSM100 Use and Care Manual Page 11

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