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.
½ small red onion,
cut into ¼-inch-thick slices (about 1 cup)
½ teaspoon plus 1/8
teaspoon kosher salt
1 pinch ground black
4 medium ripe
1 small jalapeño
pepper, stem end trimmed
3 tablespoons fresh
1 medium tomato,
diced (about 1 cup)
1 tablespoon chopped
fresh cilantro leaves
Preheat oven to
400°; spray rimmed baking pan with nonstick cooking spray. From 1 teaspoon oil,
coat garlic with oil and place on prepared baking pan; in small bowl, toss
onion with remainder of 1 teaspoon oil, 1/8 teaspoon salt and pepper. Spread
onion in single layer on prepared baking pan and roast 10 minutes; stir onions.
Cut each avocado
lengthwise in half around seed. Twist halves in opposite directions to
separate. Slip spoon under seed to remove and discard. With large spoon, remove
avocado flesh in whole pieces; cut each piece lengthwise in half and add to
baking pan, cut side up. Drizzle avocado and coat jalapeño pepper with
remaining 2 teaspoons oil; add jalapeño to baking pan. Roast 15 minutes longer,
turning jalapeño and rotating baking pan halfway through roasting.
Transfer avocado to
same bowl; add lime juice and remaining ½ teaspoon salt. When cool enough to
handle, squeeze garlic from skins into bowl. With fork, mash avocado until
mixture is slightly chunky. Dice onion and finely chop jalapeño; fold tomato,
cilantro, onion and jalapeño into avocado mixture. Refrigerate at least 1 hour
or up to overnight before serving.
Dip into this creamy and incredibly quick corn dip. This is perfect for any occasion and you are very likely to have all of these ingredients on hand and ready to go. To stock up on these great ingredients, visit our weekly ad.
2 cans Food Club® Whole Kernel Corn
1 jalapeno, diced
3 tbs. Food Club ® Mayonnaise
2 tbs. cotija cheese, crumbled
1/4 bunch cilantro, chopped
1/4 tsp. chili powder
1 lime, juiced
In a large bowl,, mix corn, jalapeno, mayonnaise, cilantro, and lime juice. Top with cotija and chili powder and enjoy!
Chew your way into these healthy Apple Cinnamon Chewy bars. These homemade bars are great for breakfast on-the-go or a filling snack throughout the day. Prep and snack without the guilt by giving this recipe a try!
1 cup whole wheat flour
1 ½ cups oats
2 tbsp ground flax (optional)
1 large apple
1 tsp cinnamon
1 tsp vanilla extract
½ cup milk
½ cup maple syrup
Preheat your oven to 350 degrees.
Spray a baking pan (9 x 13 for best result) with a nonstick cooking spray.
Slice apple into small pieces, and combine in a bowl with all other ingredients. Mix together well.
Place mixture and smooth out in the pan. Sprinkle additional oats as final coating if desired.
Bake for 20 minutes or until no residue sticks to fork or toothpick upon testing.
Let pan cool before cutting into bars. Serve and enjoy, or save for later.