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Cheesy Chicken Crunchadilla

Prep Time

15 minutes

Cook Time

8 minutes

Servings

2

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Ninja<sup>®</sup> Foodi<sup>™</sup> 6.5-qt. | The Pressure Cooker <cdbr/><cmbr/>that Crisps™ (OP302)

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Model #: OP302
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Ingredients

  • 1 flour tortilla (12 inches)
  • 1 cup cooked chicken meat, shredded, divided
  • 1/2 package (4 ounces) prepared cheese product, cut in 1/2-inch cubes, divided
  • 1 Roma tomato, diced, divided
  • 2 scallions, thinly sliced, divided
  • 2 corn tostadas, divided
  • 1/4 cup shredded Mexican cheese blend

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Instructions

  1. Lay flour tortilla onto a clean surface. Place 1/2 cup shredded chicken onto center of tortilla. Sprinkle half of the cubed cheese evenly on top of shredded chicken, then sprinkle with half the tomatoes and half the scallions.
  2. Place one tostada on top. Repeat step 1 with layers of remaining chicken, cubed cheese, tomatoes, and scallions. Top with second tostada and shredded cheese.
  3. Gently fold flour tortilla over the layers in a concentric pattern, about 4 folds, until the crunchadilla is securely wrapped.
  4. Using a broken piece of tostada or a torn piece of tortilla, cover the center opening of the crunchadilla so all contents remain secure during cooking.
  5. Gently flip crunchadilla over, seam-side down, and coat the top with cooking spray.
  6. Place crunchadilla in Cook & Crisp Basket. Select AIR CRISP, set temperature to 360°F, and set time to 8 minutes. Select START/STOP to begin.
  7. When cooking is complete, crunchadilla is ready to serve.

A tip from the Ninja® Kitchen Team

If you can’t find tostadas at your grocery store, use layers of round tortilla chips instead. (Triangular chips could poke holes in the flour tortilla.)

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