Southwestern Past Meal in 7 Minutes
2 Tbsp Extra Virgin Olive Oil
1 lb (2 cups) Honeyville Dehydrated Elbow Macaroni
1/2 cup Honeyville Hulled Millet
1/2 cup Honeyville Freeze Dried Corn
1/4 cup Honeyville Freeze Dried Onion
2 cups Honeyville Freeze Dried Chicken
1 Tbsp Salt
1/4 cup Balsamic Vinegar
1 Tbsp Chef Tess Southwest Fajita Spice
1 can (28 oz) Enchilada Sauce
5-6 cups Water
2 cups Honeyville Freeze Dried Cheddar Cheese (re-hydrated)
Add all ingredients to Fagor Pressure Cooker.
Set cooker for 7 minutes at High Pressure.
Once cooking is complete, release pressure, remove lid, and sprinkle re-hydrated cheese on top.
Place lid back on for an additional 2 minutes so that the cheese can melt.
Remove lid, scoop, and serve!
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