Jan in VA

Does anyone remember this Campbell's soup flavor from several years ago?
Have you found it lately?
It made the *best* Tex-Mex Chicken spaghetti ever, just spicy enough, spectacular with Rotel added. Boy do I miss it!

Jan in VA

moonwork42029

never heard of it...there's several that I miss... the fiesta cheese one and a couple others like chicken verde.

CloverPatch

havn't heard of that one. Im with Moomwork. I miss the fiesta cheese, made great nacho's.

bamamama

I've never heard of it but it sounds good.

sew_southern

Never heard of it either.

HisPatchwork

You could buy a fresh poblano pepper, seed it and cook it, then blend and add it to your favorite cream soup. {unless you just want to make your own white sauce and add the puree to it.}

granma1

First you need to sear the poblanos over an open flame to skin them.Or heat them in the oven until the skin splits and chars . Place the peppers in a paper bag and let them steam for a while. Then skin them and seed them. I am a gourmet chef retired, and worked for the largest caterer in San Antonio. We served the Pope when he was in SA. We had to prepare 10 meals that he could pick from and he had a taster to make sure that the food was not poisoned.

galvestonangel

Did you live in Texas when you had it? I remember it, but haven't looked for it lately. I'll check when I go next time.

HisPatchwork

I do roast the skin and peel when making chili rellenos, but not when simmering and pureeing them. I do agree that it would be also be good if roasted before pureeing.

juneayerza

I haven't seen it for a very long time, I don't think they make it any more.