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cooking hacks and shortcuts — like using Campbell’s® Soups as the base for flavorful sauces, dips, and more. To see just how creative three of our favorite chef influencers can get, and how well they work under pressure, we put Tess Sinatro, Blake Menard, and Kolby Kash to the test in three cooking challenges at the Flavor House hosted by renowned chef Richard Blais. Watch the videos below to see them go head-to-head as they create spicy appetizers, restaurant-quality meals, and foolproof sides using Campbell’s® Soup as the star ingredient.
ver wonder just how chefs cook when they're off the clock? We've all been curious, and often, the answer entails taking advantage of smart
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Cheesy Crunchy Nacho Wrap
Richard Blais (@richardblaisofficial) is
an American chef, television personality, restaurateur, and author. Blais was the runner-up in the fourth season of Top Chef and returned several seasons later to win the inaugural season of Top Chef: All-Stars. He is the author of three cookbooks, and hosts two food-themed podcasts.
Tess Sinatro (@lamb_chop97) is a former Connecticut high school teacher turned social media chef. She posts comfort-food-style recipes like a steak sandwich and Buffalo chicken egg rolls to her TikTok account, where she has almost 1 million followers.
Kolby Kash (@chefkolbykash) is a former software specialist from Houston who began showing off his Southern Creole cooking on social media in 2020. He was formerly a contestant on Top Chef: Amateurs and has his own seasoning line called Bayou City.
Blake Menard (@chwybacon) cooks for an audience of 1.3 million followers on TikTok, where he shows off dishes like spicy garlic shrimp pasta and moules frites. He’s also known for remaking his own versions of famous fast foods items.
Get the Recipes
Spicy Buffalo Egg Rolls
Tomato Arancini
Spicy
Apps
Challenge 1
Savory Stuffing Muffins
Holiday Corn Fritters
Mushroom Potato Gratin
Get the Recipes
Holiday Sides
Challenge 3
Creamy Chicken Mac & Cheese Bake
Lemongrass Salmon with Crispy Rice
French Onion Polenta with Meatballs
Get the Recipes
Restaurant Meals at Home
Challenge 2
Meet the Talent
Richard Blais
Host
Kolby Kash
Blake Menard
Tess Sinatro
Contestant
Contestant
Contestant
Behind the Scenes
A behind-the-scenes look at how the contestants tackled the Flavor House cooking challenges.
Cheesy Crunchy Nacho Wrap
By Chef Blake
2 cans Campbell’s® Spicy Nacho Cheese Soup, divided
1 corn tortilla
2 large flour tortillas
2 tablespoons refried beans
½ pound ground beef
½ cup shredded lettuce
3 tablespoons salsa
3 tablespoons milk (optional)
Step 1: Toast the corn tortillas. Heat a dry skillet over medium heat. Toast the corn tortilla for 1-2 minutes on each side until crispy. Set aside.
Step 2: Cook the ground beef. In a skillet over medium heat, brown 1 pound of ground beef until fully cooked. Add 1 can Campbell’s® Spicy Nacho Cheese Soup to the pan and cook for another 2 minutes.
Step 3: Prepare the quesadilla wraps. Spread a thin layer of refried beans onto your flour tortilla. Add cheesy beef. Place a toasted corn tortilla in the center of each flour tortilla.
Step 4: Add fresh ingredients. Top each with shredded lettuce and salsa.
Ingredients
Welcome to the
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Step 5: Cut a smaller circle from the remaining flour tortilla. Place it on top of the filling, then fold the larger tortilla around the filling, carefully sealing the wrap.
Step 6: Heat a skillet over medium-high heat and add a bit of oil. Place each wrap seam-side down in the skillet and sear for 2 to 3 minutes per side, until golden brown and crispy.
Step 7: Slice wrap in half and serve with additional Campbell’s® Spicy Nacho Cheese Soup for dipping. Cheese soup can be heated with a bit of milk to thin it out, if desired.
1 can Campbell’s® Spicy Buffalo-Style Cream of Chicken Soup
1 cup cooked shredded chicken
½ cup red onion, finely chopped
12 egg roll wrappers
Fresh cilantro or green onion, chopped
Vegetable oil, for frying
Ranch or blue cheese dressing, optional
Ingredients
Step 1: Prepare the filling. In a medium mixing bowl, combine the shredded chicken and ½ can Campbell's® Spicy Buffalo-Style Cream of Chicken Soup. Add the red onion and mix well.
Step 2: Assemble the eggrolls. Place an egg roll wrapper on a clean surface with one corner facing you so it looks like a diamond shape. Spoon about 2 tablespoons of the filling mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the side corners, and roll tightly towards the top corner. Seal the edge with a bit of water to ensure the eggroll stays closed during frying.
Step 3: Heat the oil. In a large skillet or frying pan, heat about ½ inch of vegetable oil over medium heat.
The oil is ready when a small piece of eggroll wrapper dropped into it bubbles immediately.
Step 4: Fry the egg rolls. Carefully place the egg rolls into the hot oil, a few at a time, without overcrowding the pan. Fry for 2 to 3 minutes on each side, or until golden brown and crispy. Use tongs to turn them gently. Transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil.
Step 5: Garnish the egg rolls with chopped fresh cilantro or green onion. Serve warm with the remaining Campbell’s® Spicy Buffalo-Style Cream of Chicken Soup (heated with milk to thin it out) and your favorite dipping sauce like ranch or blue cheese dressing.
INSTRUCTIONS
Spicy Buffalo Egg Rolls
By Chef Kolby
Coat each rice ball in flour, egg, and panko mixture, then set aside.
Step 4: Heat frying oil in a high-sided pot to 350 degrees Fahrenheit (175 degrees Celsius). Add rice balls to oil and fry until golden (about 4 minutes). Serve with lemon wedges on the side and enjoy.
Step 1: In a frying pan, cook the arborio rice according to package instructions, using Campbell’s® Spicy Tomato Soup instead of water. Soup can be thinned out with ⅛ teaspoon water if needed. Add the shredded fontina in the last 3 minutes of the cooking process.
Step 2: Once cooked, spread the rice out on a baking sheet to cool. Once cooled, sprinkle the lemon zest over the rice. Roll rice into balls, leaving a small hole. Add cubed fontina to the middle and form the rice ball around it.
Step 3: Set up three breading stations on your countertop: one with flour, one with beaten egg, and one with panko seasoned with lemon juice, onion powder, garlic powder, paprika, salt, and pepper.
1 to 2 cans Campbell’s® Spicy Tomato Soup
1 cup arborio rice
Zest and juice from 1 lemon
1 block fontina, half shredded, half cubed
1 cup flour
2 eggs, beaten
1 cup panko
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
4 to 5 cups frying oil
Lemon wedges, for serving (optional)
INSTRUCTIONS
Ingredients
Tomato Arancini
By Chef Tess
Step 4: Prepare the polenta. In a medium saucepan, bring 1 full can and remaining half can of Campbell’s® French Onion Soup to a boil. Add cornmeal and cook, stirring frequently, for about 15 to 20 minutes, or until the polenta is thick and creamy. Stir in ½ cup of grated Parmesan cheese until melted and well incorporated.
Step 5: Prepare the blistered tomatoes. In a medium skillet, saute the tomatoes in oil until they begin to blister or char.
Step 6: Assemble and serve. Spoon the creamy French onion polenta into serving bowls. Top with the baked meatballs, blistered tomatoes, and additional parsley and Parmesan cheese, if desired.
Step 1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). In a large bowl, combine the ground pork, breadcrumbs, finely chopped onion, chopped parsley, and Parmesan cheese. Pour a half can of Campbell’s® French Onion Soup into the mixture, and reserve the remaining soup. Season with salt and pepper to taste, then mix until well combined.
Step 2: Shape the mixture into meatballs about 1-inch in diameter using an ice cream scoop or spoon. Place them on a baking sheet lined with parchment paper.
Step 3: Sear the meatballs on all sides in a skillet. Return to the baking sheet, then bake for 15 minutes or until the meatballs are cooked through.
For the meatballs:
1 pound ground pork
1 cup breadcrumbs
1 small onion, finely chopped
¼ cup chopped parsley, plus more for garnish
½ cup grated Parmesan cheese, plus more for garnish
1 can Campbell’s® French Onion Soup
INSTRUCTIONS
Ingredients
French Onion Polenta with Meatballs
By Chef Blake
For the polenta:
½ cup cornmeal
½ cup grated Parmesan cheese
For the blistered tomatoes:
1 cup cherry tomatoes
about 5 to 7 minutes. Flip the rice and cook the other side until crispy. Remove from heat and set aside.
Step 4: Season the salmon filet with salt and pepper. In another skillet, heat olive oil over medium heat. Cook the salmon filet skin-side down for about 4 to 5 minutes, then flip and cook for another 3 to 4 minutes until cooked through. Remove from heat and set aside.
Step 5: Break the crispy rice into pieces and place them on a serving plate. Top with the cooked salmon filet, then pour the red curry sauce over the salmon and rice. Serve with a lime wedge and enjoy.
Step 1: Cook the white rice according to package instructions. Spread cooked rice in a thin layer on a baking sheet and set aside to cool.
Step 2: In a saucepan, heat a drizzle of olive oil over medium heat. Add the red curry paste and cook for 1 to 2 minutes until fragrant. Stir in the Campbell’s® Tomato Soup, coconut cream, and whole lemongrass stalks. Bring to a simmer and cook for about 10 minutes, then remove the lemongrass. Add lime juice and zest, and season with salt and pepper to taste.
Step 3: In a large non-stick skillet, heat a generous amount of olive oil over medium-high heat. Add the cooked rice in an even layer and press it down with a spatula. Cook until the bottom is golden and crispy,
1 cup white rice
2 tablespoons red curry paste
Olive oil
1 can Campbell’s® Tomato Soup
½ cup coconut cream
2 stalks of lemongrass
Zest and juice from 1 lime, plus an additional lime for serving
Salt and pepper to taste
1 salmon filet
INSTRUCTIONS
Ingredients
Lemongrass Salmon with Crispy Rice
By Chef Tess
Celsius). In a medium mixing bowl, combine the pasta, chicken, and cheese sauce. Mix well to coat everything evenly in the sauce.
Step 5: Lightly grease the cast iron ramekins with olive oil. Divide the mac and cheese mixture evenly among the ramekins. Sprinkle the top of each ramekin with the remaining shredded cheddar cheese and bread crumbs.
Step 6: Place the ramekins on a baking sheet to catch any drips, then bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and the cheese is bubbly.
Step 7: Remove the ramekins from the oven and let them cool for a few minutes. Garnish each ramekin with chopped parsley before serving.
Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Step 2: While the pasta is cooking, heat a large skillet over medium heat. Add a small amount of oil if needed. Season the chicken breast with salt and pepper to taste, then cook until cooked through and golden brown, about 5 to 7 minutes. Remove from the skillet and let cool for a few minutes before shredding with two forks.
Step 3: Make the cheese sauce. In the same skillet over medium heat, combine the Campbell’s® Cheddar Cheese Soup with the milk. Whisk until smooth. Stir in 1 cup of shredded cheddar cheese and mix until the mixture is well combined and slightly thickened.
Step 4: Preheat the oven to 375 degrees Fahrenheit (190 degrees
INSTRUCTIONS
Ingredients
2 cups elbow macaroni or penne pasta
1 whole chicken breast
1 can Campbell’s® Cheddar Cheese Soup
1 cup milk
1 ½ cups shredded cheddar cheese, divided
½ cup bread crumbs
2 tablespoons curly parsley, chopped, for garnish
Olive oil
Creamy Chicken Mac & Cheese Bake
By Chef Kolby
1 cup flour
½ cup cornmeal
½ teaspoon baking soda
Salt and pepper, to taste
2 eggs
1 can Campbell’s® Cream of Chicken Soup
1 can corn, drained
¼ cup chopped chives, plus more for garnish
Oil, for frying
Step 1: Combine the flour, cornmeal, baking soda, and a pinch of salt and pepper in a bowl. In another bowl, beat the eggs then mix in the Campbell’s® Cream of Chicken Soup until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the drained corn and chopped chives.
Step 2: Heat a generous amount of oil in a large skillet over medium-high heat. Once the oil is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon. Fry the fritters for about 3 to 4 minutes on each side, or until golden brown and crispy. Remove the fritters from the skillet and drain on a wire rack.
Step 3: Serve the fritters hot, garnished with extra chives if desired.
INSTRUCTIONS
Ingredients
Holiday Corn Fritters
By Chef Tess
Olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1 can Campbell’s® Cream of Mushroom Soup
Salt and pepper, to taste
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
4 cups sliced potatoes (about 4 to 5 medium potatoes)
1 ½ cup shredded Gruyere cheese
2 tablespoons fresh chives, chopped, for garnish
Step 1: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step 2: Heat a large skillet over medium heat and add a small amount of oil. Add the sliced onion and cook until softened and slightly caramelized, about 8 to 10 minutes. Add the minced garlic and cook for another 1 to 2 minutes until fragrant. Whisk in the Campbell’s Cream of Mushroom Soup and season with salt, pepper, and thyme. Set aside.
Step 3: Assemble the gratin. Lightly grease the baking dish with a small amount of oil. Arrange a layer of sliced potatoes in the bottom of the dish, then pour a portion of the mushroom soup mixture over the potatoes. Sprinkle a layer of Gruyere over the soup, then repeat
with another layer of potatoes, soup, and Gruyere.
Step 4: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Step 5: Let the gratin cool for a few minutes, then garnish with chopped fresh chives and serve.
INSTRUCTIONS
Ingredients
Mushroom Potato Gratin
By Chef Kolby
2 cans Campbell’s® Cream of Celery Soup, divided
8 cups cubed bread, day-old or slightly toasted
1 medium onion, finely chopped
½ cup dried cranberries
2 eggs, beaten
2 tablespoons fresh sage, chopped (or 1 teaspoon dried),
Step 1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a muffin tin with butter or non-stick spray.
Step 2: Prepare the stuffing mixture. In a large bowl, combine cubed bread, chopped onion, dried cranberries, and fresh sage. In a medium bowl, whisk together 2 beaten eggs and 1 can of Campbell’s® Cream of Celery Soup until smooth. Pour the egg and soup mixture over the bread mixture and toss to coat evenly. Allow the mixture to sit for 5 to 10 minutes to absorb the flavors. Add ⅛ teaspoon water if the stuffing appears dry.
Step 3: Make the stuffing muffins. Form the mixture into balls and place each ball into the prepared muffin tin. Press gently to fit the muffin shape, then drizzle 4
tablespoons of melted butter over the tops of the stuffing muffins. Bake for 25 to 30 minutes, or until the tops are golden brown and crispy, and the centers are soft and set.
Step 4: Let the muffins cool for a few minutes before carefully removing them from the tin. Drizzle with more of the soup and garnish with sage.
INSTRUCTIONS
Ingredients
Savory Stuffing Muffins
By Chef Blake
plus more for garnish
4 tablespoons butter, melted
INSTRUCTIONS
clock? We've all been curious, and often, the answer entails taking advantage of smart cooking hacks and shortcuts — like using Campbell’s® soups as the base for flavorful sauces, dips, and more. To see just how creative three of our favorite food influencers can get — and how well they work under pressure — we challenged them to use Campbell’s® soups to create spicy game day appetizers, restaurant-quality meals, and foolproof sides, all while staying in the Flavor House together. Chef Richard Blais is our host, while Tessa Sinatro, Blake Menard, and Kolby Kash are going head-to-head in three cooking challenges. Press play on the videos below to discover how the contestants used Campbell’s® new line of Spicy Condensed Soups as well as some tried-and-true Campbell’s® favorites in the competition.
Richard Blais is an American chef, television personality, restaurateur, and author. Blais was the runner-up in the fourth season of Top Chef and returned several seasons later to win the inaugural season of Top Chef: All-Stars. He is the author of three cookbooks, and hosts two food-themed podcasts.
Host
Richard Blais
Tess Sinatro is a former Connecticut high school teacher turned social media chef. She posts comfort-food-style recipes like a steak sandwich and Buffalo chicken egg rolls to her TikTok account, where she has 934,000 followers.
Contestant
Tess sinatro
Canadian Blake Menard cooks for an audience of 1 million followers of Instagram, where he shows off dishes like spicy garlic shrimp pasta and moules frites. He’s also known for remaking his own versions of famous fast foods items.
Contestant
BLAKE MENARD
Step 1: In a frying pan, cook the arborio rice according to package instructions, using Campbell’s® Spicy Tomato Soup instead of water. Soup can be thinned out with ⅛ teaspoon water if needed. Add the shredded fontina in the last 3 minutes of the cooking process.
Step 2: Once cooked, spread the rice out on a baking sheet to cool. Once cooled, sprinkle the lemon zest over the rice. Roll rice into balls, leaving a small hole. Add cubed fontina to the middle and form the rice ball around it.
Step 3: Set up three breading stations on your countertop: one with flour, one with beaten egg, and one with panko seasoned with lemon juice, onion powder, garlic powder, paprika, salt, and pepper.
1 to 2 cans Campbell’s® Spicy Tomato Soup
1 cup arborio rice
Zest and juice from 1 lemon
1 block fontina, half shredded, half cubed
1 cup flour
2 eggs, beaten
1 cup panko
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
4 to 5 cups frying oil
Lemon wedges, for serving (optional)
Ingredients
INSTRUCTIONS
Tomato Arancini
By Chef Tess
Step 1: In a frying pan, cook the arborio rice according to package instructions, using Campbell’s® Spicy Tomato Soup instead of water. Soup can be thinned out with ⅛ teaspoon water if needed. Add the shredded fontina in the last 3 minutes of the cooking process.
Step 2: Once cooked, spread the rice out on a baking sheet to cool. Once cooled, sprinkle the lemon zest over the rice. Roll rice into balls, leaving a small hole. Add cubed fontina to the middle and form the rice ball around it.
Step 3: Set up three breading stations on your countertop: one with flour, one with beaten egg, and one with panko seasoned with lemon juice, onion powder, garlic powder, paprika, salt, and pepper. Coat each rice ball in flour, egg, and panko mixture, then set aside.
Step 4: Heat frying oil in a high-sided pot to 350 degrees Fahrenheit (175 degrees Celsius). Add rice balls to oil and fry until golden (about 4 minutes). Serve with lemon wedges on the side and enjoy.
INSTRUCTIONS
1 to 2 cans Campbell’s® Spicy Tomato Soup
1 cup arborio rice
Zest and juice from 1 lemon
1 block fontina, half shredded, half cubed
1 cup flour
2 eggs, beaten
1 cup panko
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
4 to 5 cups frying oil
Lemon wedges, for serving (optional)
Ingredients
Spicy Buffalo Egg Rolls
By Chef Kolby
Back to Challenge
Back to Challenge
Creamy Chicken Mac & Cheese Bake
Lemongrass Salmon with Crispy Rice
French Onion Polenta with Meatballs
Read the Recipes
Spicy
Apps
Challenge 1
Back to Challenge
Step 1: In a frying pan, cook the arborio rice according to package instructions, using Campbell’s® Spicy Tomato Soup instead of water. Soup can be thinned out with ⅛ teaspoon water if needed. Add the shredded fontina in the last 3 minutes of the cooking process.
Step 2: Once cooked, spread the rice out on a baking sheet to cool. Once cooled, sprinkle the lemon zest over the rice. Roll rice into balls, leaving a small hole. Add cubed fontina to the middle and form the rice ball around it.
Step 3: Set up three breading stations on your countertop: one with flour, one with beaten egg, and one with panko seasoned with lemon juice, onion powder, garlic powder, paprika, salt, and pepper. Coat each rice ball in flour, egg, and panko mixture, then set aside.
Step 4: Heat frying oil in a high-sided pot to 350 degrees Fahrenheit (175 degrees Celsius). Add rice balls to oil and fry until golden (about 4 minutes). Serve with lemon wedges on the side and enjoy.
INSTRUCTIONS
1 to 2 cans Campbell’s® Spicy Tomato Soup
1 cup arborio rice
Zest and juice from 1 lemon
1 block fontina, half shredded, half cubed
1 cup flour
2 eggs, beaten
1 cup panko
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
4 to 5 cups frying oil
Lemon wedges, for serving (optional)
Ingredients
Creamy Chicken
Mac & Cheese Bake
By Chef Kolby
Step 1: Prepare the filling. In a medium mixing bowl, combine the shredded chicken and ½ can Campbell's® Spicy Buffalo-Style Cream of Chicken Soup. Add the red onion and mix well.
Step 2: Assemble the eggrolls. Place an egg roll wrapper on a clean surface with one corner facing you so it looks like a diamond shape. Spoon about 2 tablespoons of the filling mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the side corners, and roll tightly towards the top corner. Seal the edge with a bit of water to ensure the eggroll stays closed during frying.
Step 3: Heat the oil. In a large skillet or frying pan, heat about ½ inch of vegetable oil over medium heat. The oil is ready when a small piece of eggroll wrapper dropped into it bubbles immediately.
Step 4: Fry the egg rolls. Carefully place the egg rolls into the hot oil, a few at a time, without overcrowding the pan. Fry for 2 to 3 minutes on each side, or until golden brown and crispy. Use tongs to turn them gently. Transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil.
Step 5: Garnish the egg rolls with chopped fresh cilantro or green onion. Serve warm with the remaining Campbell’s® Spicy Buffalo-Style Cream of Chicken Soup (heated with milk to thin it out) and your favorite dipping sauce like ranch or blue cheese dressing.
INSTRUCTIONS
1 can Campbell’s® Spicy Buffalo-Style Cream
of Chicken Soup
1 cup cooked shredded chicken
½ cup red onion, finely chopped
12 egg roll wrappers
Fresh cilantro or green onion, chopped
Vegetable oil, for frying
Ranch or blue cheese dressing, optional
Ingredients
By Chef Tess
Lemongrass Salmon
with Crispy Rice
Back to Challenge
Step 1: Toast the corn tortillas. Heat a dry skillet over medium heat. Toast the corn tortilla for 1-2 minutes on each side until crispy. Set aside.
Step 2: Cook the ground beef. In a skillet over medium heat, brown 1 pound of ground beef until fully cooked. Add 1 can Campbell’s® Spicy Nacho Cheese Soup to the pan and cook for another 2 minutes.
Step 3: Prepare the quesadilla wraps. Spread a thin layer of refried beans onto your flour tortilla. Add cheesy beef. Place a toasted corn tortilla in the center of each flour tortilla.
Step 4: Add fresh ingredients. Top each with shredded lettuce and salsa.
Step 5: Cut a smaller circle from the remaining flour tortilla. Place it on top of the filling, then fold the larger tortilla around the filling, carefully sealing the wrap.
Step 6: Heat a skillet over medium-high heat and add a bit of oil. Place each wrap seam-side down in the skillet and sear for 2 to 3 minutes per side, until golden brown and crispy.
Step 7: Slice wrap in half and serve with additional Campbell’s® Spicy Nacho Cheese Soup for dipping. Cheese soup can be heated with a bit of milk to thin it out, if desired.
INSTRUCTIONS
2 cans Campbell’s® Spicy Nacho Cheese Soup,
divided
1 corn tortilla
2 large flour tortillas
2 tablespoons refried beans
½ pound ground beef
½ cup shredded lettuce
3 tablespoons salsa
3 tablespoons milk (optional)
Ingredients
By Chef Blake
French Onion Polenta with Meatballs
Back to Challenge
For the meatballs:
1 pound ground pork
1 cup breadcrumbs
1 small onion, finely chopped
¼ cup chopped parsley, plus more for garnish
½ cup grated Parmesan cheese, plus more
for garnish
1 can Campbell’s® French Onion Soup
For the polenta:
½ cup cornmeal
½ cup grated Parmesan cheese
Savory Stuffing Muffins
Holiday Corn Fritters
Mushroom Potato Gratin
Read the Recipes
Spicy
Apps
Challenge 1
Back to Challenge
Step 1: In a frying pan, cook the arborio rice according to package instructions, using Campbell’s® Spicy Tomato Soup instead of water. Soup can be thinned out with ⅛ teaspoon water if needed. Add the shredded fontina in the last 3 minutes of the cooking process.
Step 2: Once cooked, spread the rice out on a baking sheet to cool. Once cooled, sprinkle the lemon zest over the rice. Roll rice into balls, leaving a small hole. Add cubed fontina to the middle and form the rice ball around it.
Step 3: Set up three breading stations on your countertop: one with flour, one with beaten egg, and one with panko seasoned with lemon juice, onion powder, garlic powder, paprika, salt, and pepper. Coat each rice ball in flour, egg, and panko mixture, then set aside.
Step 4: Heat frying oil in a high-sided pot to 350 degrees Fahrenheit (175 degrees Celsius). Add rice balls to oil and fry until golden (about 4 minutes). Serve with lemon wedges on the side and enjoy.
INSTRUCTIONS
1 to 2 cans Campbell’s® Spicy Tomato Soup
1 cup arborio rice
Zest and juice from 1 lemon
1 block fontina, half shredded, half cubed
1 cup flour
2 eggs, beaten
1 cup panko
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
4 to 5 cups frying oil
Lemon wedges, for serving (optional)
Ingredients
Savory Stuffing Muffins
By Chef Blake
Step 1: Prepare the filling. In a medium mixing bowl, combine the shredded chicken and ½ can Campbell's® Spicy Buffalo-Style Cream of Chicken Soup. Add the red onion and mix well.
Step 2: Assemble the eggrolls. Place an egg roll wrapper on a clean surface with one corner facing you so it looks like a diamond shape. Spoon about 2 tablespoons of the filling mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the side corners, and roll tightly towards the top corner. Seal the edge with a bit of water to ensure the eggroll stays closed during frying.
Step 3: Heat the oil. In a large skillet or frying pan, heat about ½ inch of vegetable oil over medium heat. The oil is ready when a small piece of eggroll wrapper dropped into it bubbles immediately.
Step 4: Fry the egg rolls. Carefully place the egg rolls into the hot oil, a few at a time, without overcrowding the pan. Fry for 2 to 3 minutes on each side, or until golden brown and crispy. Use tongs to turn them gently. Transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil.
Step 5: Garnish the egg rolls with chopped fresh cilantro or green onion. Serve warm with the remaining Campbell’s® Spicy Buffalo-Style Cream of Chicken Soup (heated with milk to thin it out) and your favorite dipping sauce like ranch or blue cheese dressing.
INSTRUCTIONS
1 can Campbell’s® Spicy Buffalo-Style Cream
of Chicken Soup
1 cup cooked shredded chicken
½ cup red onion, finely chopped
12 egg roll wrappers
Fresh cilantro or green onion, chopped
Vegetable oil, for frying
Ranch or blue cheese dressing, optional
Ingredients
By Chef Tess
Holiday Corn Fritters
Back to Challenge
Step 1: Toast the corn tortillas. Heat a dry skillet over medium heat. Toast the corn tortilla for 1-2 minutes on each side until crispy. Set aside.
Step 2: Cook the ground beef. In a skillet over medium heat, brown 1 pound of ground beef until fully cooked. Add 1 can Campbell’s® Spicy Nacho Cheese Soup to the pan and cook for another 2 minutes.
Step 3: Prepare the quesadilla wraps. Spread a thin layer of refried beans onto your flour tortilla. Add cheesy beef. Place a toasted corn tortilla in the center of each flour tortilla.
Step 4: Add fresh ingredients. Top each with shredded lettuce and salsa.
Step 5: Cut a smaller circle from the remaining flour tortilla. Place it on top of the filling, then fold the larger tortilla around the filling, carefully sealing the wrap.
Step 6: Heat a skillet over medium-high heat and add a bit of oil. Place each wrap seam-side down in the skillet and sear for 2 to 3 minutes per side, until golden brown and crispy.
Step 7: Slice wrap in half and serve with additional Campbell’s® Spicy Nacho Cheese Soup for dipping. Cheese soup can be heated with a bit of milk to thin it out, if desired.
INSTRUCTIONS
2 cans Campbell’s® Spicy Nacho Cheese Soup,
divided
1 corn tortilla
2 large flour tortillas
2 tablespoons refried beans
½ pound ground beef
½ cup shredded lettuce
3 tablespoons salsa
3 tablespoons milk (optional)
Ingredients
By Chef Kolby
Mushroom Potato
Gratin
Back to Challenge
Holiday
Sides
Challenge 3
curious, and often, the answer entails taking advantage of smart cooking hacks and shortcuts — like using Campbell’s® soups as the base for flavorful sauces, dips, and more. To see just how creative three of our favorite food influencers can get — and how well they work under pressure — we put Tess Sinatro, Blake Menard, and Kolby Kash to the test in three cooking challenges at our Flavor House hosted by renowned chef Richard Blais. Come back to this page on October 15 to watch the whole competition — and get some recipe inspiration.
Meet the Talent
Challenge 1
Challenge 2
Challenge 3
Behind the scenes
Step-By-Step Videos
Meet the Talent
Challenge 1
Challenge 2
Challenge 3
BEHIND THE SCENES
STEP-BY-STEP VIDEOS
Step-By-Step Videos
Watch host Richard Blais cook his favorite recipes from the Flavor House challenges, step by step.
Kitchen
Confessionals
Contestants share the highs
and lows of tackling the cooking challenges in the Flavor House
Mushroom
potato gratin
Lemongrass salmon
with crispy rice
FRENCH ONION POLENTA
WITH MEATBALLS
Challenge 2:
restaurant meals at home
Challenge 2:
restaurant meals at home
Challenge 2:
restaurant meals at home
Tomato Arancini
Spicy Buffalo Egg Rolls
Cheesy Crunchy Nacho Wrap
INSTRUCTIONS
1 can Campbell’s® Spicy Buffalo-Style
Cream of Chicken Soup
1 cup cooked shredded chicken
½ cup red onion, finely chopped
12 egg roll wrappers
Fresh cilantro or green onion, chopped
Vegetable oil, for frying
Ranch or blue cheese dressing, optional
Ingredients
Back to Challenge
Step 1: Toast the corn tortillas. Heat a dry skillet over medium heat. Toast the corn tortilla for 1-2 minutes on each side until crispy. Set aside.
Step 2: Cook the ground beef. In a skillet over medium heat, brown 1 pound of ground beef until fully cooked. Add 1 can Campbell’s® Spicy Nacho Cheese Soup to the pan and cook for another 2 minutes.
Step 3: Prepare the quesadilla wraps. Spread a thin layer of refried beans onto your flour tortilla. Add cheesy beef. Place a toasted corn tortilla in the center of each flour tortilla.
Step 4: Add fresh ingredients. Top each with shredded lettuce and salsa.
Step 5: Cut a smaller circle from the remaining flour tortilla. Place it on top of the filling, then fold the larger tortilla around the filling, carefully sealing the wrap.
Step 6: Heat a skillet over medium-high heat and add a bit of oil. Place each wrap seam-side down in the skillet and sear for 2 to 3 minutes per side, until golden brown and crispy.
Step 7: Slice wrap in half and serve with additional Campbell’s® Spicy Nacho Cheese Soup for dipping. Cheese soup can be heated with a bit of milk to thin it out, if desired.
By Chef Blake
Cheesy Crunchy
Nacho Wrap
