Subject: Campbell's Vegetable Quesadillas
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 27 2000 - 16:33:07 EDT
Food for Thought:
In the effort to give good and comforting answers to the young
questioners whom we love, we very often arrive at good and
comforting answers for ourselves. (Ruth Goode)
Recipe of the Day:
A favorite South-of-the-border restaurant dish comes home with fresh
garden vegetables and the flavor and convenience of
Campbell's Cheddar Cheese Soup.
Campbell's Vegetable Quesadillas
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=80
Prep/Cook Time: 25 minutes
1 can Campbell's Cheddar Cheese Soup
1/4 cup milk
1 medium tomato, chopped
1 medium green pepper, chopped
2 green onions, sliced
1 jalapeno pepper, seeded and finely chopped (optional)
6 flour tortillas (6 inch)
Pace Chunky Salsa
Sour cream
MIX soup, milk, tomato, green pepper, onions and jalapeno pepper.
PLACE tortillas on 2 large baking sheets. Top each tortilla with about
l/3 cup soup mixture. Spread to within 1/2 inch of
edge.
BAKE at 400°F. for 10 min. or until tortillas are crisp. Serve with
salsa and sour cream. Makes 6 quesadillas.
Shopping List:
1 can Campbell's Cheddar Cheese Soup
Milk
Sour cream
6 flour tortillas (6 inch)
Pace Chunky Salsa
Medium tomato
Medium green pepper
2 green onions
Jalapeno pepper (optional)
Kitchen Clip:
Choose peppers that are square in shape and rich and glossy in color.
The skin should be firm and thick feeling, not
wrinkled or soft. Store peppers in the refrigerator for up to 5 days.
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