Subject: Campbell's Monterey Chicken Fajitas
From: Unicorn (unicorn@indenial.com)
Date: Mon Jul 09 2001 - 16:17:58 EDT
Food for Thought:
To get the full value of a joy you must have somebody to divide it with.
(Mark Twain)
Recipe of the Day:
Campbell's Cream of Mushroom Soup gives a change of taste to chicken
fajitas, and cooking
convenience your busy schedule will love!
Campbell's Monterey Chicken Fajitas
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1701
Prep/Cook Time: 20 min.
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
Pace Chunky Salsa
1 lb. boneless chicken breasts
Shredded Monterey Jack cheese
8 flour tortillas (8?)
Vegetable oil
Medium green pepper
Medium onion
Kitchen Clip:
Place onion in the freezer 15 minutes before use. This reduces the spray
of onion oils so that
when you cut the onion your eyes won't tear up.
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