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BONELESS BARBECUE PORK
CHOPS WITH SQUASH
& GREEN BEAN MELODY
PREP: 10 MINUTES | COOK: 40 MINUTES | MAKES: 4–8 SERVINGS
INGREDIENTS
12 ounces green beans,
trimmed, cut in half
1 package (20 ounces) of
pre-cut butternut squash
1
/
tablespoons olive oil
1
2
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper
4 frozen boneless pork chops
(roughly 5 ounces each, no more
than 2 inches thick)
1
/
cup pre-made barbecue sauce
2
16
NINJA® FOODI® XL 2-BASKET AIR FRYER
DIRECTIONS
1 In a medium bowl, toss green beans, butternut
squash, olive oil, 1 teaspoon of salt, and pepper.
2 Install a crisper plate in both baskets. Place
pork chops in the Zone 1 basket. Season each
pork chop with the remaining teaspoon of salt
and evenly add barbecue sauce on top. Insert
basket in unit. Place vegetables in the Zone 2
basket, then insert basket in unit.
3 Select Zone 1, select AIR FRY, set temperature
to 400°F, and set time to 30 minutes. Select
Zone 2, select AIRFRY, set temperature to
400°F, and set time to 40 minutes. Press
center of dial to begin cooking.
4 When Zone 1 time reaches 0, check pork
chops for doneness; they should reach an
internal temperature of 145°F. Gently transfer
to a serving dish and allow them to rest while
the vegetables finish cooking.
5 When Zone 2 time reaches 0, transfer the
vegetables to a bowl and serve with pork chops.
BUFFALO CHICKEN ENCHILADAS
PREP: 15 MINUTES | COOK: 20 MINUTES | MAKES: 8 SERVINGS
INGREDIENTS
DIRECTIONS
1 package (8 ounces)
1 In a medium bowl, mix together cream cheese,
cream cheese, softened
8 ounces shredded Mexican
blend cheese
2 Pour
2 tablespoons prepared
3 Lay out 8 tortillas, then divide 4 ounces of the
Buffalo sauce
9 ounces pre-cooked carved
chicken breast, diced
2 cans (10 ounces each)
enchilada sauce
16 5-inch corn tortillas
4 Insert both baskets in unit. Select Zone 1,
/
cup sliced scallions
1
4
5 When the time reaches 5 minutes, press center
6 When cooking is complete, remove enchiladas
4 ounces of the shredded cheese, and Buffalo
sauce. After mixing, fold in diced chicken.
/
can of enchilada sauce into each basket.
1
2
cream cheese between the 8 tortillas (roughly
3 tablespoons for each). Roll one at a time,
then place snugly in the Zone 1 basket. Repeat
this step with the remaining tortillas and cream
cheese, placing the rolled tortillas in the Zone 2
Basket. Top both baskets of rolled tortillas with
the remaining can of enchilada sauce.
select AIR FRY, set temperature to 375°F, and
set time to 20 minutes. Select MATCH COOK
to match Zone 2 settings with Zone 1. Press
center of dial to begin cooking.
of dial to pause cooking. Remove baskets
from unit and sprinkle the enchiladas with the
remaining shredded cheese. Reinsert baskets
and press center of dial to resume cooking.
from baskets, sprinkle with chopped scallions,
and serve.
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