Inspiration Guide

ManualsBrandsNinja ManualsAir FryersFoodi® Smart XL 6-in-1 Indoor Grill & Air Fryer with Built in Thermometer, 2nd Generation

CHICKEN-FRIED PORK

WITH CRISPY NEW POTATOES

PREP: 10 MINUTES | PREHEAT: APPROX. 3 MINUTES | AIR CRISP: 24 MINUTES | MAKES: 4 SERVINGS

INTERMEDIATE RECIPE

Mains | Pork

CARNE ASADA SANDWICHES

PREP: 15 MINUTES | MARINATE: 5–12 HOURS | PREHEAT: APPROX. 10 MINUTES | GRILL: 16 MINUTES | MAKES: 4 SERVINGS

INTERMEDIATE RECIPE

DIRECTIONS

1 Combine garlic, cilantro, soy sauce, 2 teaspoons

cumin, orange juice, 2 tablespoons lime juice,

salt, and pepper in a container or large resealable

plastic bag. Add steaks and marinate a minimum

of 5 hours or overnight.

2 Strain steaks from marinade and set aside. Insert

grill grate in unit and close hood. Select GRILL, set

temperature to MED, and set time to 16 minutes.

Press START/STOP to begin preheating.

3 While unit is preheating, toss poblano peppers in

canola oil. Season with salt and pepper, as desired.

4 When unit beeps to signify it has preheated, place

steaks and peppers on grill grate and close hood.

5 Meanwhile, in a small bowl, combine sour cream,

mayonnaise, remaining 1 tablespoon lime juice,

and remaining 1 teaspoon cumin, and set aside.

6 After 8 minutes, use silicone-tipped tongs

to flip the steaks and peppers. Close hood to

continue cooking.

7 After 8 minutes, open hood and remove steaks

and peppers from unit. Transfer steaks to a plate or

cutting board and allow to rest for 5 to 10 minutes.

8 If desired, toast rolls by placing them on the grill

grate, selecting GRILL, setting temperature to HI,

and setting time to 2 minutes. Close hood and

press START/STOP to begin.

9 When resting is complete, slice steak thinly,

then assemble sandwiches with sliced steak,

grilled peppers, cumin-lime spread, avocado,

and pico de gallo.

INGREDIENTS

1 tablespoon garlic, minced

1 tablespoon fresh cilantro, chopped

2 tablespoons soy sauce

3 teaspoons cumin, divided

/2 cups orange juice

3 tablespoons lime juice, divided

Kosher salt, as desired

Ground black pepper, as desired

2 uncooked skirt steaks

(about 1 pound each,

/2 inch–1 inch thick)

3 poblano peppers, cut in quarters,

seeds removed

1 tablespoon canola oil

/4 cup sour cream

/4 cup mayonnaise

4 sub rolls

TOPPINGS (OPTIONAL)

1 avocado, thinly sliced

1 cup fresh pico de gallo (optional)

Questions? ninjakitchen.com

DIRECTIONS

1 In a mixing bowl, combine potatoes, onion,

rosemary, garlic, salt, and pepper. Mix until

evenly coated; set aside.

2 In a separate bowl, combine mustard and honey.

Place bread crumb coating in a shallow dish.

Coat each cutlet with honey-mustard mixture,

then dredge in the bread crumb coating,

pressing crumbs onto surface of the cutlets.

Then shake cutlets gently to remove any excess

crumbs. Set cutlets aside.

3 Place air crisp basket in unit and close hood.

Select AIR CRISP, set temperature to 390°F and

set time to 24 minutes. Press START/STOP to

begin preheating.

4 When unit beeps to signal it has preheated,

place potato mixture in the basket. Close hood

and cook for 10 minutes.

5 After 10 minutes, shake potatoes. Reinsert

basket in unit and place breaded cutlets on

top of the potato mixture. Close hood and cook

for 7 minutes.

6 After 7 minutes, use silicone-tipped tongs to flip

cutlets. Close hood and continue cooking for the

remaining 7 minutes.

7 Cooking is complete when the cutlets have

reached an internal temperature of 145°F

or greater. Remove cutlets and potatoes from

unit and serve.

INGREDIENTS

/2 pounds baby new potatoes, cut in quarters

1 medium yellow onion, peeled, cut in 1-inch pieces

1 tablespoon fresh rosemary, chopped

1 teaspoon fresh garlic, peeled, chopped

Kosher salt, as desired

Ground black pepper, as desired

2 tablespoons mustard

3 tablespoons honey

1 package (2.5 ounces) seasoned

bread crumb coating mix

4 uncooked pork cutlets

(4–6 ounces each,

/2 inch thick)

TIP Add sliced jalapeño peppers to the marinade

for some extra heat.