It’s nacho fault if you end up eating the entire pile of these sheet pan nachos in one sitting. Dip your cheese coated chips into the delicious Culinary Tours campfire roasted salsa and create the ultimate snack time crunch.
Culinary Tours Campfire Roasted Salsa
Bag of tortilla chips
Bag of shredded cheese
Can of beans
Start by preheating your oven to 400 degrees. Prep a nonstick sheet pan or coat with oil to avoid sticking.
Spread your bag of tortilla chips in a single layer onto the sheet pan. Top with cheese and beans. Squeeze fresh lime juice on top.
Place sheet in the oven until the cheese has melted, or around 5-7 minutes. Cook to your desired crispness.
Once melted, take the sheet pan out and top with sliced limes, fresh salsa, guacamole, and sour cream. Garnish with cilantro.
Simplify your weeknight with Culinary Tours® Sesame Teriyaki Sauce to create a quick teriyaki salmon. To see savings on your favorite Culinary Tours® products, click here.
4 (5-6 oz.) salmon filets
1/2 cup Culinary Tours Sesame Teriyaki Sauce
1 cup long grain white rice
2 cups water
salt and pepper
1 lb. broccoli or broccolini trimmed
1 green onion, chopped
sesame seeds (optional)
Heat oven to 450 degrees.
On a sheet pan lined with foil, add broccoli to one side. Toss broccoli with olive oil, salt and pepper. To the other side, add salmon fillets. Season salmon with salt and pepper and top with 1/2 of the teriyaki sauce.
Roast for 15-17 minutes. Meanwhile, rinse rice until water runs clear. bring rice to a boil with 2 cups water in a small pot over medium-high heat. Sprinkle with salt. Cover and reduce heat to simmer. Cook 15 minutes until water is absorbed. Fluff rice with a fork and keep warm with the heat off. Drizzle with remaining teriyaki sauce before serving. Garnish with green onions and sesame seed.
Toppings such as pickled red onions or thin slices raw white onion, cilantro, avocado slices, mayonnaise, tomato slices, crumbly Mexican cheese
In an instant pot set to sear mode, season pork pieces with salt and pepper. Ad 1 tablespoon oil to pot and sear the pork pieces separately until browned, about 3 minutes per side. Remove to a plate. Add in 1 cup of Culinary Tours Craft Beer Chipotle BBQ Sauce, 1/2 cup water and pork. cook on high pressure for 75 minutes and allow the pressure to release naturally. Remove pork and shred. Reserve 1/2 cup cooking liquid and discard the rest. Add in 1 cup Craft Beer Sauce to pot with liquid and shredded pork. Keep warm. Split rolls lengthwise. Spoon in about 1/4 cup warmed refried beans on one-half. Add cooked pork to sandwiches. Add toppings of choice and close sandwich.
Make these full of flavor breakfast tacos inspired by Mexican cuisine and brought to you by Culinary Tours. For savings on products used in this recipe, click here.
8 oz. fresh Mexican style chorizo sausage, casing removed
Four 6-inch flour tortillas
6 large eggs
1 cup white cheddar
Culinary Tours Street Taco Roasted Chipotle Sauce
Heat a large nonstick skillet over medium-high heat. Add chorizo and saute until cooked through, breaking up with back of wooden spoon, about 5 minutes. Move the chorizo to one side of the pan.
Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skilled on the opposite side of the chorizo and cook by slowly stirring the eggs over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Then incorporate eggs and chorizo together.
Toast the tortillas in a small skillet over medium-high heat. Divide the cheese between the tortillas and warm until the cheese is melted. Transfer tortillas to plates (alternatively toast tortillas in the oven on a sheet-pan with cheese at 350 for 5 minutes). Put 1/2 cup of the eggs and chorizo mixture in each tortillas. Fold each tortillas in half and serve with Culinary Tours Street Taco Roasted Chipotle Sauce.
2 tablespoons Culinary Tours Chilean Olive Oil plus more for heating tortillas
½ Lb. sirloin or strip steak
1 Small onion thinly sliced
½ Cup Culinary Tours Green Chimichurri Sauce
4 Large burrito size flour tortillas
1 ½ Cups grated provolone, jack, havarti or gouda cheese
a skillet heat 1 tablespoon olive oil over high heat. Season the steak
generously with salt and pepper and cook about 2 minutes on each side
for medium. Set the steaks aside to rest. Heat the other tablespoon of
oil and add sliced onion. Season with salt and pepper and cook until
onion is soft and translucent. Slice steak and add back to the pan with
onion. Add ½ of the Chimichurri sauce and toss to coat. In another clean
pan heat some oil over medium low. Place a tortilla in the pan and add ¼
of the steak mixture to one side. Top with ¼ of the cheese. Fold
tortilla in half. When the cheese is melted flip over the tortilla to
brown the second side. About 2 minutes per side. Serve warm with
remaining Culinary Tours Chimichurri sauce for dipping.
skirt steak with salt and pepper and place in baking dish. Brush steak
with olive oil. Let marinate for at least an hour. Using a gas or
charcoal grill, cook steaks to desired level of doneness. Let meat rest
after cooking for about 10 minutes. Slice steak against the grain and
serve with a side of Culinary Tours Brazilian BBQ sauce for dipping.
Put the beans, garlic, lemon juice, olive oil, salt and pepper in a food processor. Pulse until you get the desired consistency. Slightly chunky or puree for smooth. Place in a bowl and garnish with more oil. Set aside.
Bake the flatbread according to package directions. Cut flatbreads into squares and dip into the white bean puree.