1 (16 ounce) package pita breads
1 (8 ounce) container sour cream
2 onions, diced
1 tablespoon packed dry bean soup mix
2 pounds crispy-cut, sliced Poblano chile pepper
Place pita breads in lettuce or wrap and refrigerate three days.
Preheat broiler.
Place pita within two inches of oven and facing the outside. Arrange pita in an inverted dish on a countertop.
Broil breads for about 60 minutes, taking bread out of roasting pan to serve. If you have more time, slice into 3/4 inch slices until puffy.
On the third day, peel pita and slice into rounds. Arrange on small baking sheets and top with diced onions.
Place some of the breads in the roasting pan to protect from browning on the top. Spread fresh breads on top and serve. Frost with pumpkin preserves.