Air Fryer Pickles

Air Fryer Pickles

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32 dill pickle slices

1/2 cup all-purpose flour

1/2 teaspoon salt

3 large eggs, lightly beaten

2 tablespoons dill pickle juice

1/2 teaspoon Watkins Organic Cayenne Pepper

1/2 teaspoon Watkins Organic Garlic Powder

2 cups panko (Japanese) bread crumbs

2 tablespoons snipped fresh dill

Watkins Cooking Spray

Ranch salad dressing, optional

Preheat air fryer to 400°. Let pickles stand on a paper towel until liquid is almost absorbed, about 15 minutes.

Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl.

Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. Spritz pickles and fryer basket with cooking spray. In batches, place pickles in a single layer in basket and cook until golden brown and crispy, 7-10 minutes. Turn pickles; spritz with additional cooking spray. Continue cooking until golden brown and crispy, 7-10 minutes. Serve immediately. If desired, serve with ranch dressing.

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Air Fryer Taquitos

Photo Credit: Taste of Home

2 large eggs

1/2 cup dry bread crumbs

3 Watkins Organic Taco Seasoning Mix

1 pound lean ground beef

10 corn tortillas (6 inches), warmed

Watkins Cooking Spray

Salsa and guacamole, optional

Preheat air fryer to 350°. In a large bowl, combine eggs, bread crumbs and taco seasoning. Add beef; mix lightly but thoroughly.

Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up tightly and secure with toothpicks. In batches, arrange taquitos in a single layer in greased air-fryer basket; spritz with cooking spray. Cook 6 minutes; turn and continue to cook until meat is cooked through and taquitos are golden brown and crispy, 6-7 minutes longer. Discard toothpicks before serving. If desired, serve with salsa and guacamole.

Photo Credit: Taste of Home

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Nacho Triangles with Salsa-Ranch Dip

Photo Credit: Pinterest

Nacho Triangles with Salsa-Ranch Dip

 trustednaturalhomeproducts.com

1/2 pound ground beef

1/4 cup finely chopped onion

1/2 cup shredded pepper jack cheese

1/2 cup shredded cheddar cheese

1/4 cup frozen corn, thawed

1/4 cup canned diced tomatoes

2 tablespoons Watkins Organic Taco Seasoning Mix

2 tablespoons finely chopped seeded jalapeno pepper

1 tablespoon finely chopped chipotle peppers in adobo sauce

Watkins Black Pepper to taste

32 sheets phyllo dough (14x9-inch size)

3/4 cup butter, melted

1/2 cup ranch salad dressing

1/2 cup salsa

Preheat oven to 375°. In a small skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-7 minutes, breaking up beef into crumbles; drain. Stir in cheeses, corn, tomatoes, taco seasoning, jalapeno and chipotle peppers, black pepper; set aside.

Place 1 sheet phyllo dough on a work surface; brush lightly with butter. Cover with another sheet of phyllo; brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)

Cut the 2 layered sheets into three 14x3-in. strips. Place 1 tablespoon filling about 1 inch from corner of each strip. Fold 1 corner of dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with butter. Repeat with remaining phyllo and filling.

Place triangles on greased baking sheets. Bake until golden brown, 12-15 minutes. Combine ranch dressing and salsa; serve with triangles.