Subject: Pace Monterey Chicken Fajitas
From: Unicorn (unicorn@indenial.com)
Date: Mon May 01 2000 - 16:18:49 EDT
Food for Thought:
The world's favorite season is the spring. All things seem possible in
May. (Edwin Way Teale, "North
with the Spring")
Recipe of the Day:
Fabulous fajitas in a fast 20 minutes. It's the first of five recipes
we're highlighting this week in
celebration of Cinco de Mayo.
Pace Monterey Chicken Fajitas
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1669
Prep/Cook Time: 20 minutes
2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/2 cup Pace Chunky Salsa
8 flour tortillas (8")
1 cup shredded Monterey Jack cheese
HEAT oil in skillet. Add chicken and cook until browned, stirring often.
ADD pepper and onion and cook until tender-crisp.
ADD soup and salsa and heat through. Spoon about 1/2 cup chicken mixture
down center of each tortilla.
Top with cheese and additional salsa. Fold tortilla around filling.
Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1 lb. boneless chicken breasts
Shredded Monterey Jack cheese
8 flour tortillas (8")
Pace Chunky Salsa
Vegetable oil
Medium green pepper
Medium onion
Kitchen Clip:
Flour tortillas are made with all-purpose or whole wheat flour, versus
corn tortillas that are made
with corn flour. Look for tortillas in the refrigerator section of your
supermarket.
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