Nostalgia Electrics CEM200 Manuel D'instructions page 17

CHILI CON QUESO DIP
• 1 Pound Packaged
Pasteurized
Cheddar Cheese
• 1 (16-oz.) Can Diced
Tomatoes, drained
• 1 (4-oz.) Can Diced
Green Chiles
• 2 Tsp. Hot Sauce
CHIMICHURRI SAUCE
• 1 Cup Packed Fresh
Italian Parsley
• ½ Cup Olive Oil
• / Cup red wine
1
3
vinegar
• ¼ Cup Packed
Fresh Cilantro
• 2 Garlic Cloves,
peeled
• ¾ Tsp. Dried Crushed
Red Pepper
• ½ Tsp. Ground Cumin
• ½ Tsp. Salt
CRANBERRY MANGO DIPPING SAUCE
• 2 Cups of Fresh
Whole Cranberries
• 1 Mango, peeled
and diced
• 1-2 Jalapeños, seeds
and membranes
removed, diced
• 2 Tbsp. Brown Sugar
• ½ Cup Passion Fruit
or Orange Juice
• 2 Tbsp. Finely
Chopped Cilantro
15
In a medium sauce pot, slowly melt
cheddar over medium/low heat.
When cheese is fully melted add tomatoes, chiles, and
hot sauce, stirring with spoon until combined well.
Pour cheese dip into a small casserole dish and
serve as a dip or pour over empanadas.
Puree all ingredients in food processor or blender.
Transfer to bowl and serve.
Combine the cranberries, diced mango, diced
jalapeños, brown sugar and juice in a small pot.
Cook over medium-high heat until the sauce starts to
boil. Reduce the heat and cook for about 30 minutes
or until the cranberries and mangoes are soft.
Mix in the chopped cilantro and let the sauce cool.
Transfer to a bowl and serve.