| Cuisine Direction |
LATIN |
MEDITERRANEAN |
AMERICAN REGIONAL |
| Meats & Seafood |
Grill, then top with favorite meat and bean chili. Crown with sour cream and cilantro leaves |
Mix in flaked smoked salmon, chopped onion and bell pepper, fresh dill. Grill to golden brown. Top with commercial hollandaise. |
Grill, then top with Midwestern sauté of sliced Polish sausage, diced apple, slivered onion. Crown with melted sharp cheddar cheese. |
| Cheeses |
Grill, then top with melted Monterey Jack or cheddar-jack cheese. Sprinkle with chopped nacho-style jalapeño peppers. |
Mix in blend of 4 parts grated Parmesan cheese to 1 part dried thyme leaves. Grill to golden brown. |
Sauté with chopped green bell pepper, onion, Southwest seasoning blend. Top with melted pepperjack cheese, salsa, sour cream and chopped cilantro. |
| Vegetables |
Mix with colorful chopped green and red bell pepper, then grill to golden brown. |
Sauté with sliced zucchini, onion, button mushrooms and Italian herb blend. Top with melted mozzarella and marinara sauce. |
Mix in onion, green pepper, mushrooms and Cajun seasoning blend. Grill to golden brown. Top with splash of Tabasco. |
| Sauces |
Grill, then top with commercial enchilada sauce, melted queso cheese. |
Grill, then top with garlic-flavored mayonnaise (aïoli) and fresh chopped rosemary. |
Mix in FRANK'S® RedHot® Sauce and crumbled blue cheese. Grill to golden brown. |