Page 99 – CWEB

The Diner Burger

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May 26, 2021

Photo Credit:- Cosori Air Fryers

According to my chef friend Patrick, the best burgers contain three types of ground meat and only a good seasoning of salt and pepper. Having made many burgers, I totally agree with him. Keep it simple. There is no need for any other fillers, like bread crumbs or egg. The mixture of meats will keep these burgers tender and juicy.

INGREDIENTS

1 lb extra-lean ground beef 500 g
1/2 lb medium ground beef 250 g
1/2 lb ground pork 250 g
salt
freshly ground blackâ€¯pepper
Non-stick cooking spray
6 cheese slices
6 hamburger buns

Toppings

lettuce, tomato, sliced onions, cooked bacon

Mayonnaise Sauce

2 tbsp ketchup 30â€¯mL
1/3 cup mayonnaise 75â€¯mL
2 tsp relish or chopped pickles 10â€¯mL

INSTRUCTIONS

In a bowl, combine all the meats, gently mixing so you don’t overmix. Shape and press into six patties, about 1/4 inch (6 mm) thick. Press a divot into the center of each patty with your thumb. Season outsides of patties well with salt and pepper. Place three patties on each cooking tray, divot side down. Lightly spray both sides withâ€¯cookingâ€¯spray.
Place drip pan in the bottom of cooking chamber. Using the display panel, select Air Fry, adjust Temperature to 375 °F (190 °C) and set Time to 9â€¯minutes. Preheat Vortex until display indicates Addâ€¯Food.
Place cooking trays in bottom and middle positions. When display indicates Turnâ€¯Food, flip patties over so they are divot side up and switch bottom cooking tray to top position and middle cooking tray to bottom position. Cook until lightly browned, juices run clear when pierced and internal temperature reads 160 °F (71 °C) on meatâ€¯thermometer.
Place cheese slice on top of each burger. Using the display panel, select Broil, adjust Temperature to 400 °F (200 °C) and set Time to 2â€¯minutes. Preheat Vortex until display indicates Addâ€¯Food.
Place cooking tray one at a time in top position and cook until cheese is melted.
Mayonnaise Sauce: Meanwhile, in a small bowl, combine mayonnaise, ketchup and relish; mix well.
To assemble, spread Mayonnaise Sauce over inside of buns, place burger on bottom and garnish with toppings ofâ€¯your choice.

RECIPE NOTES

Tips
-When cooking only one or two burgers, place cooking tray in middle position and, when Vortex indicates TURN FOOD, move tray to top position.
-To prepare burgers from frozen, place frozen burgers on cooking tray. PREHEAT Vortex as above but set TIME to 12â€¯minutes. Continue cooking as directed.

Source:- Cosorithis

Minestrone

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May 26, 2021

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The Italians sure know how to make the ultimate vegetable soup. This one is easy on the waistline, but you’d never know it from how rich, comforting, and delicious it tastes.

INGREDIENTS

3 tbsp extra-virgin olive oil
1 Spanish onion or yellow, diced
2 large carrots peeled and sliced into 1/4 inch disks and then into quarters
3 celery ribs sliced
1 Zucchini sliced into 1/4 inch disks and then into quarters
3 garlic cloves minced or pressed
6 cups vegetable broth
28 oz can crushed tomatoes I like San Marzano
14 1/2 oz can diced tomatoes
15 1/2 oz can red kidney beans drained and rinsed
15 1/2 oz can cannellini beans drained and rinsed
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 tsp black pepper
2 tsp seasoned salt
1 cup pipette pasta ditalini or mini shells work well here too
10 oz box frozen cut green beans
5-8 oz baby spinach
grated parmesan cheese for serving (optional)

INSTRUCTIONS

Place the olive oil in the Instant Pot and hit SautÃ© and Adjust so it’s on the More or High setting. After 3 minutes, once the oil is heated, add the onion, carrots, celery, and zucchini and cook for 5 minutes, stirring occasionally, until slightly softened. Add the garlic, mix well, and cook for another minute, until fragrant.
Add the broth, crushed and diced tomatoes, kidney and cannellini beans, oregano, basil, thyme, pepper, and seasoned salt and stir.
Stir in the pasta and frozen cut green beans, and top with the baby spinach but do not stir–just lay the spinach on top of the broth and veggies. It will seem like a lot and be close to the brim of the pot, but it cooks down to nothing.
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then on High Pressure for 5 minutes, and follow with a Quick Release when done. Stir well.
Serve topped with grated Parmesan, if desired, and some warm, crusty bread.

RECIPE NOTES

Jeff’s Tips: The soup will take a little while to come to pressure and to quick release due to all the liquid in the pot, so do be patient. Don’t want the extra carbs? Leave out the pasta.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Chicken and Yellow Rice

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May 25, 2021

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This is adapted from the dish served at the fabulous Columbia Restaurant. It isn’t nearly as complicated as it might look at first glance. Add a side of asparagus and a loaf of Cuban bread and you’ve got dinner. Because it’s so good left over, I always make a lot even if we don’t have a full table. Just pull the leftover chicken off the bone, mix it in with the rice and reheat. For you vegetarians, I imagine you could simply leave out the chicken and use vegetable broth in place of the chicken broth.

Ingredients

6 Chicken pieces— I used six breasts this night because the dark-meat lovers weren’t home.

3 Red and Green Bell Peppers, 3 total

1 Yellow Onion

2 Tomatoes

3 Garlic Cloves

2 Bay Leaves

1 teaspoon Saffron Threads

2 cups White Rice

1 cup Dry White Wine

4 cups Chicken Broth

1 Bag Frozen Baby Peas

Preparation

1. Mince the garlic.

2. Slice the peppers into thin lengthwise strips and then cut those in half.

3. Quarter the tomatoes.

4. Chop the onion.

5. Heat a bit of olive oil over medium to medium-high heat. I like using this big roaster pan set over two burners. You can use any roaster pan, skillet or saute pan that is large enough and ovenproof.

6. Carefully arrange the chicken in the hot oil. Carefully because the oil tends to pop on you.

7. Season with salt and pepper.

8. Cook the chicken a few minutes, turning a time or two, until it starts to brown. Remove the chicken and set it aside for now.

9. Add all the veggies and the bay leaves. Stir over medium heat for a few minutes, until the vegetables start to soften.

10. Add rice. Stir and cook for a minute or two, until the rice starts to turn a brighter white.

11. Pour in a cup or so of white wine and stir.

12. Add saffron and stir well, continuing until most of the wine is absorbed.

13. Add chicken broth and stir again.

14. Arrange chicken on top of the rice/veggie mixture.

15. Bake at 350 for about 45 minutes, or until the chicken is done and most of the liquid is absorbed into the rice.

16. In the meantime, heat the peas and keep the wine handy.

17. Remove from the oven.

18. Remove the chicken to a platter for now.

19. Scoop the rice into a large bowl.

20. Add peas and stir well.

21. Put the chicken back on top and serve!

Credit: Foodista

Bacon Wrapped Cheese Stuffed Jalapenos

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May 25, 2021

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I have a weakness for jalapeÃ±o poppers but would never deep fry them at home. The Vortex does a great job of air frying them and achieves a very similar result. This is theâ€¯ultimate party or game-day snack!

INGREDIENTS

12 jalapeno peppers about 3 to 4â€¯inches (7.5 to 10â€¯cm) long, cut in half, seeds and ribs removed
4 oz cream cheese softened, 125 g
1/2 cup shredded Cheddar cheese 125â€¯mL
1 garlic clove minced
2 green onions white and green parts, finely chopped
1/2 tsp salt 2â€¯mL
1/2 tsp freshly ground blackâ€¯pepper 2â€¯mL
6 bacon slices cut in half, crosswise

INSTRUCTIONS

Cut jalapeÃ±os in half lengthwise and use a sharp paring knife or spoon to scoop out the seeds and ribs.
In a bowl, combine softened cream cheese, Cheddar cheese, garlic, green onions, salt and pepper; blend well.
Using a small spoon or kitchen knife, fill each jalapeÃ±o half with cheese mixture. Wrap each jalapeÃ±o with slice of bacon, then place jalapeÃ±o stuffed side up on cooking tray. Continue until all jalapeÃ±os are filled, wrapped and placed on two cooking trays.
Place the drip pan in the bottom of the cooking chamber. Using the display panel, select Air Fry, adjust Temperature to 400 °F (200 °C) and set time to 8â€¯minutes. Press Start. Preheat Vortex until display indicates Addâ€¯Food.
Slide one cooking tray into the bottom position and the other tray into the top position. When indicator signals Turnâ€¯Food, switch cooking trays so the tray that was in the top position is now in the bottom position and the other tray moves to the top position. Continue to cook until the filling is golden and bubbling and bacon is crispy andâ€¯browned.
Using a nonstick spatula, transfer poppers to a serving platter. Cool a few â€¯minutes before serving.

RECIPE NOTES

Tips You don’t want jalapeÃ±os that are too small; otherwise, they are too difficult to fill. Likewise, you don’t want them too big.

Removing seeds and ribs from the jalapeÃ±os removes most of the heat from the pepper. If your hands are sensitive to pepper, use a pair of latex gloves for this step.

Don’t use thick-cut bacon for this recipe; it is too difficult toâ€¯wrap around the peppers. I like to use what I call “stretchy bacon.”

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Oneâ€‘Pot Chicken Pad Thai

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May 25, 2021

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There’s nothing fancy here, other than a fine rendition of sweet-and- salty pad Thai without much trouble and without any additional steps. So although it might not be a fancy meal, we might file it under a “treat-yourself” recipe, given that it’s a fine way to create a beloved comfort-food meal with much less work.

INGREDIENTS

8 oz boneless skinless chicken breast cut for stir-fry discard any flavoring packets
11/2 cups chicken broth
3 medium scallions trimmed and thinly sliced (1 cup)
1/4 cup roasted unsalted peanuts
3 tbsp fish sauce (gluten-free if necessary)
3 tbsp dark brown sugar
2 tbsp unseasoned rice vinegar
6 medium garlic cloves minced (2 tbsp)
1 tbsp regular or low-sodium soy sauce or gluten-free tamari sauce
8 oz raw dried wide flat rice noodles broken as necessary to fit in the pot, sometimes called “rice stick noodles” or “pad Thai noodles”
1 yellow bell pepper stemmed, cored, and cut into 1/4 inch strips
Lime wedges for garnishing

INSTRUCTIONS

Stir the chicken, broth, scallions, peanuts, fish sauce, brown sugar, rice vinegar, garlic, and soy sauce in a 5-, 6-, or 8-quart Instant Pot until the brown sugar dissolves
Lay the broken rice noodles on top of this sauce mixture and press down gently, just until some are submerged with none getting close to the pot’s bottom. Gently pile the pepper strips on top of the noodles, then lock the lid on the pot.
Set Instant Pot for Pressure Cook or Manual on High Pressure. Set steam release to Sealing. Set time for 4 minutes. If needed press start.
When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Stir gently until well combined. Serve warm with lime wedges to squeeze over each serving.

RECIPE NOTES

Tips

Other Pots
– For a 3-quart Instant Pot, you must halve all of the ingredient amounts and you must break the dried noodles into even smaller pieces.
– For an 8-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent.
– For a 10-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent and you can even double the amounts. You do not need to break dried noodles for the large pot.

Beyond
– For a heftier meal, add up to 8 ounces firm tofu, diced, or up to 8 ounces peeled and deveined medium shrimp (about 30 per pound) with the bell pepper strips.
– Garnish the servings with Sriracha, chopped fresh mint leaves, chopped fresh cilantro leaves, and/or more peanuts.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Chicken and Vegetarian Tamales With Red Mole Sauce

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May 24, 2021

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Chicken and Vegetarian Tamales With Red Mole Sauce

This recipe comes from the northern part of Mexico.

Ingredients

Mole Sauce:

5 Roma tomatoes

2 smalls onions, diced

4 whole garlic cloves

1/4 cup olive oil

1 1/2 teaspoons cumin

1 teaspoon salt

2 tablespoons pumpkin seeds

1 tablespoon sesame seeds

1 Taza cinnamon chocolate disc

1/2 teaspoon ground coriander seed

1 tablespoon unsweetened cocoa powder

1 teaspoon cinnamon

6 Mulato chiles

5 Guajillo chiles

Chicken Filling:

6 chicken breasts

4 bay leaves

3 garlic cloves

1/2 cup corn oil

5 tablespoons chili powder

2 tablespoons ground cumin

2 tablespoons garlic powder

1/2 tablespoon black pepper

1 tablespoon salt

Masa (Dough):

2 pounds instant corn masa

3 tablespoons paprika

3 tablespoons salt

1/2 tablespoon ground cumin

3 tablespoons Chili Powder

3 tablespoons garlic powder

2 cups corn oil

5 cups vegetable broth ( I used vegetable bouillon cubes)

Vegetarian Filling:

2 tablespoons olive oil

1 pint mushrooms, chopped

1 zucchini, julienned

1 poblano pepper, chopped

3/4 cup leeks, chopped

1/3 cup cilantro

1 1/2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cayenne pepper

Preparation

1. On day 1, take a whole bag of dried corn husks and soak in cold water. It you want to make on the same day, it can be soaked for up to an hour, otherwise they can soak overnight. When removing from water, dry each husk with a paper towel and set aside.

2. Fry 5 roma tomatoes, 2 small onions, 4 garlic cloves in 1/4 cup olive oil for 10 minutes or until the skins on the tomato start falling off. Cool mixture and remove tomatoe skins. See pic below.

3. Next, take 6 chile ancho peppers and 5 chile guajillo peppers and remove stems and remove seeds. Wash the peppers over cold water and dry. On a medium high, toast the peppers until a litle brown on the skin for about 5 minutes. Remove from heat. Place in a bowl and cover with hot water for 30 minutes.

4. Meanwhile, toast 2 Tbsp of pumpkin seeds and 1 Tbsp of sesame seeds until browned. Place in a coffee grinder and grind until it looks like a seed meal.

5. After the thirty minutes have passed, drain the peppers and place tomato mixture, peppers, and 4 cups of vegetable broth or chicken broth in a blender.

6. Liquefy the mixture and pass through sieve. Sauce should be in a saucepan after going through sieve. Add 1 1/2 tsp cumin, 1 1/2 tsp salt, seed meal, 1/4 cup Taza cinnamon/chocolate pieces, 1/2 tsp ground coriander seeds, 1 Tbsp unsweetened cocoa powder, 1 tsp cinnamon. Simmer mixture for 30 minutes.

7. Boil 6 chicken breasts with 4 bay leaves and 3 garlic cloves for 20 minutes. Remove from heat and drain water. Cool and shred chicken. In a separate sauce pan, heat 1/2 cup corn oil, 5 Tbsp chili powder, 2 Tbsp cumin, 2 Tbsp garlic powder, 1/2 Tbsp black pepper, 1 Tbsp salt. Heat for 5 minutes and then pour over chicken and mix thoroughly. Cool and cover and refrigerate.

8. In a separate bowl, add 2 pounds of instant corn masa and place the following spices: 3 Tbsp paprika, 3 Tbsp salt, 1/2 Tbsp cumin, 3 Tbsp Chili Powder, 3 Tbsp garlic powder. Mix flour and spices well. Add 2 cups of corn oil to flour mixture. After incorporating oil, slowly incorporate 5 cups of vegetable broth. I use my hands so I can get a good arm work out. It is a lot of dough, but I guess it can be done on a dough hook on your Kitchen Aid.

9. Saute the vegetarian filling for 10 minutes.

10. On day 2, assemble the tamales. It is so much faster if you add the masa to all the husks first and then add the filling. Cover 2/3 of the wider portion of the husk leaving the 1/3 space from the narrower section on top and side. Masa should be 1/2 inch thick.

11. Add 1 to 1 1/2 Tbsp of chicken depending on size of corn husk.

12. Add 2 Tbsp of veggies to 12 tamales.

13. Roll each tamale, without overlapping the corn husk, then fold the bottom portion to seal each tamale. The sealed section should be facing down. It is like a taco on the inside.

14. Place in a double steamer with water that does not overflow into the steamer. The tamales cook for 2 hours, so continue to check the water and refill as to prevent evaporation. After 2 hours, remove tamale from steamer, let cool on a plate for 3-5 minutes and remove corn husk and serve. Add mole sauce and enjoy!

Credit: Foodista

Duo Crisp + Air Fryer – Creamy Keto Chicken Ranch Soup

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May 24, 2021

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Duo Crisp + Air Fryer – Creamy Keto Chicken Ranch Soup

This creamy chicken soup rendition is loaded with veggies, bacon and lots of cheesy goodness.

INGREDIENTS

4 bacon slices chopped
1 onion diced
2 celery stalks diced
2 garlic cloves minced
1 oz ranch dip seasoning mix 1 package
3 cups sodium-reduced chicken broth
1 lb boneless skinless chicken thighs chopped
2 cups chopped butternut squash
1 cup Cauliflower Rice
1 Zucchini chopped
1 cup shredded cabbage
1 cup 35% heavy cream
2 cups shredded Cheddar cheese
4 oz brick-style plain cream cheese cut into cubes
4 green onions thinly sliced

INSTRUCTIONS

Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Saute and then set to High Temperature. Cook, uncovered, for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel-lined plate; set aside.
Stir in onion, celery and garlic; saute for 3 to 5 minutes or until vegetables start to soften. Sprinkle with ranch seasoning mix.
Slowly stir in broth with wooden spoon, scraping up any brown bits from bottom of pan. Add chicken thighs, butternut squash, cauliflower rice, zucchini and cabbage.
Press Cancel. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
Stir in cream. With lid off, Select Saute and set to MEDIUM Temperature. Cook for 2 to 3 minutes or until soup is simmering.
Press Cancel. Select Warm setting. Gradually stir in handfuls of Cheddar and cubes of cream cheese until cheese is melted.
Garnish soup with reserved bacon and green onions.

RECIPE NOTES

Recipe Notes: Add shredded kale or spinach along with the cream if desired.

Nutrition Facts
Per 1/4 of recipe
Calories 870
Fat 65g
Saturated Fat 36g
Cholesterol 300mg
Sodium 1650mg
Carbohydrate 26g
Fiber 4g
Sugars 6g
Protein 48g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Duo Crisp + Air Fryer – Mojo Roast Chicken

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May 24, 2021

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Duo Crisp + Air Fryer – Mojo Roast Chicken

This Cuban-style roast chicken is juicy and moist — and loaded with wonderful Caribbean flavors.

INGREDIENTS

2 tsp ground cumin
2 tsp coarse salt
2 tsp dried oregano
2 tsp chili powder
1 tsp brown sugar
1 tsp pepper
1 whole chicken about 3 lbs
2 bay leaves
1 small onion quartered
1/4 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup olive oil divided
1/2 Serrano chili pepper seeded and diced
1 tbsp Dijon mustard
4 cloves garlic minced
2 cups sodium-reduced chicken broth

INSTRUCTIONS

Stir together cumin, salt, oregano, chili powder, brown sugar and pepper; rub spice mixture all over and inside chicken cavity. Place chicken in large resealable plastic bag; add bay leaves and onion.
Whisk together orange juice, lime juice, lemon juice, 3 tbsp oil, Serrano, mustard and garlic; pour into bag. Seal bag; place bag on tray or in bowl. Refrigerate for at least 4 hours or overnight.
Remove chicken from marinade; reserving marinade. Place chicken breast side down in inner pot of Instant Pot Duo Crisp + Air Fryer. Add broth and reserved marinade.
Place lid on pot and lock into place to seal. Select Pressure Cook/Manual setting on High Pressure for 20 minutes.
When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
Using tongs, remove chicken from inner pot; drain cooking liquid. Pat chicken dry with paper towel.
Ensure that inner pot is dry; place air fryer basket or trivet in pot. Drizzle remaining oil over chicken; place chicken breast side up in basket.â€¯
Using Air fryer Lid select â€¯Roast â€¯at â€¯400 °Fâ€¯forâ€¯ 25 minutes; continue to roast, if needed, for 5 minutes or until internal temperature of chicken reachesâ€¯165 °F. Let stand for 10 minutes.â€¯
Slice chicken; serve with any drippings if desired.

RECIPE NOTES

Recipe Notes:

– Serve chicken with a squeeze of lime juice.
-â€¯Garnish with finely chopped fresh cilantro if desired.
-â€¯Use the marinade for roast pork loin or butt, if desired, adjusting cooking times as needed.

Nutrition Facts
Per 1/4 of recipe
Calories 560
Fat 38g
Saturated Fat 9g
Cholesterol 135mg
Sodium 1540mg
Carbohydrate 11g
Fiber 2g
Sugars 4g
Protein 45g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Chicken and Spaghetti Squash Noodle Soup

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May 22, 2021

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Chicken and Spaghetti Squash Noodle Soup

This is a healthy and simple soup that uses spaghetti squash as the noodles. It’s hearty and delicious!

Ingredients

1 lb. of cooked shredded chicken

¼ cup of diced white onion

3 cloves of sliced garlic

1 Tablespoon of butter

1 Tablespoon of olive oil

1 teaspoon of dried basil

1 teaspoon of dried oregano

1 teaspoon of dried thyme

1.5 L of good quality chicken stock

Juice of ½ lemon

Hot sauce (Optional)

3 Tablespoons of freshly chopped flat leaf parsley

4-5 carrots, sliced lengthwise

1 zucchini, sliced lengthwise

garlic powder, salt and pepper to season

2 Tablespoons of olive oil

1 Spaghetti squash, halved, with the seeds removed

salt and pepper

2 Tablespoons of olive oil

Preparation

1. Preheat the oven to 375 degrees, rub the flesh of the spaghetti squash with the oil, salt and pepper and place face down in a casserole dish and roast for 30 minutes.

2. While the squash is cooking, preheat your grill or barbecue until it is very hot. Season the carrots, and zucchini well with oil, salt, pepper and garlic powder.

3. Sear the vegetables on high heat until they get really nice crispy grill marks on them, about 10 minutes.

4. Take off and let cool.

5. Heat up the oil and butter in a large pot and add in the onions and garlic. Cook until the onions are just light brown in color, and you can smell the garlic, about 3-5 minutes.

6. Add in the shredded chicken and cook for another 1-2 minutes and then add in the dried herbs and chicken stock. Simmer for 25-30 minutes.

7. Dice up and add in the zucchini and carrots, and check the soup for seasoning. Finish with a squeeze of lemon and freshly chopped parsley.

8. For plating, scoop out the desired amount of squash “noodles” into each bowl and top with the hot soup. Serve

Credit: Foodista

Duo Crisp + Air Fryer – JalapeÃ±o Popper Mac and Cheese

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May 22, 2021

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Duo Crisp + Air Fryer – JalapeÃ±o Popper Mac and Cheese

With all the zesty flavors of a jalapeÃ±o popper, this tasty mac and cheese is sure to be a hit with the whole family.

INGREDIENTS

2 jalapeno peppers divided
1/4 cup butter
1 onion diced
3 garlic cloves minced
2 tsp chili powder
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper
16 oz elbow macaroni cooked 2 minutes less than package directions
2 tsp each salt
8 oz brick-style plain cream cheese cut into cubes
1 1/2 cups shredded aged cheddar
1 cup 35% heavy cream
1 cup sour cream
2 tbsp Dijon mustard
1/3 cup grated parmesan cheese
1/3 cup panko bread crumbs

INSTRUCTIONS

Seed and dice 1 jalapeÃ±o; thinly slice remaining jalapeÃ±o. Set aside.
In Instant Pot Duo Crisp + Air Fryer, with lid off, Select Saute setting and set to High Temperature. Melt butter in inner pot. Remove 2 tbsp; set aside. Stir in onion, diced jalapeÃ±o, garlic, chili powder, cumin and cayenne pepper. Cook for 2 to 3 minutes or until softened. Press Cancel.
Add macaroni, 4 cups water and salt. Place lid on pot and lock in place to seal. Pressure Cook on High Pressure for 4 minutes.
When pressure cooking is complete, Quick Release the pressure. Once pressure is released, open the lid.
Stir in cream cheese, Cheddar, cream, sour cream and mustard until melted and combined.
Stir together Parmesan, bread crumbs and reserved melted butter. Sprinkle over top of macaroni. Top with reserved sliced jalapeÃ±os.
Using Air fryer Lid selectâ€¯ Roastâ€¯at â€¯400 °Fâ€¯forâ€¯ 5 minutes or until bubbling and topping is golden brown.

RECIPE NOTES

Recipe Notes: Substitute regular bread crumbs for panko if desired.

Nutrition Facts
Per 1/4 of recipe
Calories 1260
Fat 80g
Saturated Fat 48g
Cholesterol 260mg
Sodium 2210mg
Carbohydrate 102g
Fiber 5g
Sugars 8g
Protein 37g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

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Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

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