Cooking Time: 15 Minutes




8 ounces cream cheese, at room temperature

½ cup sour cream

1 cup shredded Cheddar cheese

¼ cup shredded Parmesan cheese

¼ cup roughly chopped pickled jalapeños

½ teaspoon kosher salt

½ cup panko bread crumbs

2 tablespoons olive oil

½ teaspoon dried parsley


10 corn tortillas

2 tablespoons fresh lime juice

1 tablespoon olive oil

½ teaspoon kosher salt



To prep the dip: In a medium bowl, mix the cream cheese, sour cream, Cheddar, Parmesan, jalapeños, and salt until smooth.

In a small bowl, combine the panko, olive oil, and parsley. Pour the dip into a 14-ounce ramekin and top with the panko mixture.

To prep the chips:

Brush both sides of each tortilla with lime juice, then with oil. Sprinkle with the salt. Using a sharp knife or a pizza cutter, cut each tortilla into 4 wedges.

To cook the dip and chips:

Install a crisper plate in each of the two baskets. Place the ramekin of dip in the Zone 1 basket and insert the basket in the unit.

Layer the tortillas in the Zone 2 basket and insert the basket in the unit. Select Zone 1, select BAKE, set the temperature to 350°F, and set the time to 15 minutes. Select Zone 2, select AIR FRY, set the temperature to 375°F, and set the time to 5 minutes.

Select SMART FINISH. Press START/PAUSE to begin cooking. When the Zone 2 timer reads 3 minutes, press START/PAUSE. Remove the basket from the unit and give the basket a good shake to redistribute the chips.

Reinsert the basket and press START/PAUSE to resume cooking. When cooking is complete, the dip will be bubbling and golden brown and the chips will be crispy. Serve warm.

Nutrition: (Per serving) Calories: 406; Total fat: 31g; Saturated fat: 14g; Carbohydrates: 22g; Fiber: 1g; Protein: 11g; Sodium: 539mg



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