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Powdered cream for shelf-stable cooking — sauces, baking, camping
Dry harissa blend — rubs, marinades, add to oil for instant paste
Charred diced tomatoes — depth for chili, salsa, stews
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Professional-grade blender — silky purees, hot soups, nut butters
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Dry harissa blend — rubs, marinades, add to oil for instant paste
Charred diced tomatoes — depth for chili, salsa, stews
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Professional-grade blender — silky purees, hot soups, nut butters
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preheat oven to 350 degrees f (175 degrees c). in a small bowl mix the soup and sour cream; set aside. melt margarine in a medium saucepan over medium high heat. add onion and chili powder, and saute until tender. stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. cook and stir until heated through. spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. spoon about 1/4 cup of the chicken mixture down the center of each tortilla. roll up tortillas, and place, seam-side-down, in the baking dish. spoon remaining soup mixture on top, and sprinkle with cheese. bake 25 minutes in the preheated oven, or until bubbly and lightly browned.