Recipe Book

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DIRECTIONSINGREDIENTS
DIRECTIONSINGREDIENTS
Jalapeño
Popper Chicken Serves 6
AIR FRY
1. Combine the chopped jalapeño, mozzarella, cheddar, cream cheese, and
bacon and mix.
2. Transfer the jalapeño mixture to plastic wrap and roll the plastic wrap
into a log with a 2” diameter. Transfer the log to the freezer to chill for a
few minutes.
3. Buttery each chicken breast half and pound them thin between layers
of plastic wrap. Reserve the chicken breasts.
4. Combine the our, paprika, garlic powder, salt, black pepper, and
cayenne in large, shallow dish.
5. Combine the buttermilk and eggs in a separate dish.
6. Cut the cheese log into six 2” pieces. Wrap each piece in a slice of ham.
7. Lay each chicken breast out on a work surface and place a ham-wrapped
cheese piece on top. Fold the chicken breast meat over the cheese and
roll up like a burrito. Secure with toothpicks. Repeat until all the chicken
and cheese is used up.
8. Roll the chicken breast in our mixture and tap off any excess our.
Dredge in the buttermilk mixture and then roll in the our mixture
again. Place the chicken in the Fry Basket and and spray the chicken
with olive oil spray.
9. Press the Air Fry Button and cook at 330°F/166°C until the internal
temperature of the chicken reaches 165°F/74° C (about 15 mins.).
Remove the toothpicks before serving.
¼ cup nely chopped jalapeños
¾ cup shredded mozzarella
¾ cup shredded cheddar
6 oz cream cheese, softened
4 slices bacon,
crisp-cooked & chopped
6 boneless & skinless
chicken breast halves
2 cups our
2 tsp. paprika
1 ½ tsp. garlic powder
1 ½ tsp. salt
1 tsp. ground black pepper
½ tsp. ground cayenne pepper
2 cups buttermilk
2 eggs
6 slices deli ham
olive oil spray
AIR FRY
Buffalo
Fish Tacos Serves 5
1. Combine the our, paprika, garlic powder, black pepper, salt, and
cayenne in a shallow dish.
2. Add the hot sauce to a separate shallow dish.
3. Spray the Fry Basket with cooking spray.
4. Dredge 1 cod loin/llet in the our mixture, tapping off any excess our.
Roll the cod loin in the hot sauce and then dredge in the our again.
Transfer the cod loin to the Fry Basket and repeat with the remaining cod
loins. Spray the loins/llets with canola oil spray.
5. Press the Air Fry Button and cook at 370°F/188°C for 15 mins.
6. When the cooking timer is complete, assemble the tacos. Place the
tortilla on a counter and evenly divide the shredded celery and carrot
between the tortillas. Top each tortilla with a piece of the cooked cod and
drizzle with the ranch dressing. Fold to make tacos.
2 cups our
1 tbsp. paprika
1 tsp. garlic powder
½ tsp. ground black pepper
1 ½ tsp. salt
1 pinch ground cayenne pepper
¾ cup hot sauce
cooking spray
10 2 oz-cod loins/llets
canola oil spray
10 6” our tortillas
1 cup shredded celery & carrot
½ cup ranch dressing