Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Fiesta Chili Powder Description
Frontier Co-op® Chili Powder Blend uses the kick of chili pepper, along with garlic, cumin and coriander, to create lively and authentic Mexican, Tex-Mex, Indian or Asian fare. This zesty blend's robust flavor adds pep to chili, rice, mixed nuts, meat and bean dishes. Try in lentil soup, Spanish or gumbo rice, and on popcorn for a zesty change of pace. Our bulk chili powder fiesta blend is kosher certified and non-irradiated.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Chili peppers (contains silicone dioxide an anti-caking agent), cumin, dehydrated garlic, oregano, coriander, cloves, allspice.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Butternut Squash, Spinach & Cheese Quesadilla With Chipotle Cream
[vc_row][vc_column][vc_column_text]Meet your new favorite fall dinner hack: a butternut squash recipe that turns the humble quesadilla into a veggie-packed flavor bomb. Sweet roasted squash, fresh spinach and gooey cheese team up for a golden, melty masterpiece. And that chipotle cream on the side? Let’s just say it deserves its own fan club.
Butternut Squash, Spinach & Cheese Quesadilla With Chipotle Cream
Quesadillas
- 4 cups butternut squash (cut into bite-sized cubed)
- 2 Tbsp. extra virgin olive oil
- 2 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 4 large flour tortillas
- 2 cups shredded mozzarella
- 2 cups fresh spinach
Chipotle cream
- 1 cup plain Greek yogurt
- 1/4 cup diced chipotle pepper salsa (or diced chipotle peppers)
- Preheat oven to 400 degrees F.
- In large bowl, drizzle butternut squash with extra virgin olive oil. Season with garlic powder, smoked paprika, chipotle powder, ground cumin, salt and pepper. Toss to evenly coat.
- On non-stick baking sheet, spread butternut squash in single layer. Bake 20-25 minutes, or until squash is tender. Set aside until cool enough to handle.
- In small bowl, combine yogurt and chipotle peppers/salsa until well combined. Refrigerate to keep chilled.
- On flat work surface, spread out tortilla. Working on half, sprinkle ½ cup shredded mozzarella, evenly distribute roasted butternut squash, then top with ½ cup spinach. To close, fold over empty half tortilla. Repeat with three more tortillas.
- Working one tortilla at a time, in non-stick pan, cook quesadilla over medium heat for approximately 6 minutes – or until cheese is melted, spinach is wilted and tortillas are crispy. Flip each halfway through. (Tip: Place each quesadilla on baking sheet in oven at low temperature to keep warm while cooking remaining quesadillas.)
- Cut each quesadilla into 4 triangles and serve warm with chipotle cream.
Scoop up everything for this recipe (and a little extra joy) with Vitacost.
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