Spectrum Naturals Refined Canola Oil Description
What can go from China to Mexico to France as quick as you can say "sauté"? Spectrum Canola Oil is the ideal cross-cultural companion to your kitchen for its neutral flavor, heat tolerance and rich stores of monounsaturated fat. Spectrum has been making expeller-pressed Canola oil for over eighteen years, and today it's still the right oil to choose-whether you're making sizzling kung pao, saucy enchiladas or a rouille to finish your seafood stew.
Different oils have different uses, and each performs best within a certain range of temperatures. Some are made for high heat cooking, while others have intense flavors that are best by drizzling directly on to food.
This oil is best for sauteing or pan-frying over medium-high heat or, because of its neutral favor, for baking.
Store in a cool, dark place.
Use 10-12 weeks after opening, or refrigerate.
Bottled with an inert gas for freshness.
*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.
Serving Size: 1 Tbsp. (14 g)
Servings per Container: 32
|Amount Per Serving||% Daily Value|
| Calories from Fat||120|
|Total Fat||14 g||22%|
| Saturated Fat||1 g||5%|
| Trans Fat||0 g||*|
| Polyunsaturated Fat||4 g||*|
| Monounsaturated Fat ||9 g||*|
|Total Carbohydrates||0 g||0%|
| Sugars||0 g||*|
*Daily value not established.
Other Ingredients: 100% mechanically (expeller) pressed naturally refined canola oil.
Bottled in a facility that produces peanut oil.
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 full disclaimer
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Zesty Stovetop Chicken Chilaquiles
If you have leftover corn chips or tortillas from taco-Tuesday, this chilaquiles recipe is your new Wednesday night go-to! A stovetop version of the traditionally baked dish, this recipe combines tortilla strips with sliced chicken, queso, sour cream and spices. For vegetarian chilaquiles, replace chicken with canned black beans. Feel free to serve it with homemade guacamole on the side!
1 28-oz. can crushed tomatoes
1-1/3 lbs. boneless, organic skinless chicken breasts
1/2 lb. tortilla chips
¼ lb. queso fresco or feta cheese, crumbled (about 3/4 cup)
1/2 cup sour cream
1/2 cup fresh cilantro leaves
3 Tbsp. Frontier Organic Paprika
2 Tbsp. cooking oil
2-1/2 Tbsp. Frontier Organic Chili Powder
1-1/2 tsp. Frontier Organic Garlic Powder
1/2 tsp. Frontier Organic Cayenne
1/4 tsp. Frontier Organic Cumin
1/4 tsp. baking soda
1/4 tsp. Frontier Fine Sea Salt
1/4 tsp. fresh-ground Frontier Exotic Peppercorn Blend
1 bunch scallions, chopped
- In small bowl, combine paprika, chili powder, cayenne, cumin and garlic.
- In large saucepan, heat 1 tablespoon oil over moderate heat. Add spice mixture and cook for 1 minute. Add tomatoes, stirring to blend. Simmer and cook for about 15 minutes, until flavors are married and sauce thickens slightly. Once thickened, add baking soda and stir to incorporate.
- Meanwhile, in large frying pan, heat remaining oil over moderate heat. Season the chicken with the salt and pepper and cook for about 5 minutes per side, until browned and just cooked through. Remove chicken from pan and let rest for 5 minutes. Cut crosswise into slices.
- Add tortilla chips to sauce and cook, stirring, for about 2 minutes, until chips are soft but not falling apart. Divide warm sauce and tortillas onto 4 plates and top with chicken, cheese, sour cream, scallions and cilantro.
Quick tip: To save time, use rotisserie chicken or shredded poached chicken. (To poach chicken on your own, place boneless chicken breasts in simmering water for 25 minutes, until cooked through and tender. Shred when cool enough to handle, but still warm.)