Subject: Campbell's Chicken Fajitas
From: Unicorn (unicorn@indenial.com)
Date: Sat Jun 09 2001 - 02:47:05 EDT
Food for Thought:
Success for me is having ten honeydew melons and eating only the top
half of each one. (Barbara Streisand)
Recipe of the Day:
Make it a fajita Friday with our delicious combination of Campbell's
Cheddar Cheese Soup, Pace Salsa and grilled
chicken, folded with onion and avocado in a tortilla. A terrifically
tasty way to wrap up the week!
Campbell's Chicken Fajitas
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=84
Prep Time: 5 min.
Marinating Time: 30 min.
Cook Time: 15 min.
1/4 cup prepared Italian salad dressing
6 boneless chicken breast halves
1 can Campbell's Cheddar Cheese Soup
1/2 cup Pace Chunky Salsa
12 flour tortillas (6"), warmed
4 medium green onions, thinly sliced
1 small avocado, peeled, seeded and sliced (optional)
POUR dressing into shallow nonmetallic dish. Add chicken and turn to
coat. Cover and refrigerate 30 min.,
turning occasionally. Remove chicken from marinade. Discard marinade.
GRILL or broil chicken 15 min. or until done, turning once.
MIX soup and salsa in saucepan. Heat through.
SLICE chicken into thin strips and place down center of each tortilla.
Top with onions, avocado and soup
mixture. Fold tortilla around filling. Makes 12 Fajitas.
Shopping List:
1 can Campbell's Cheddar Cheese Soup
6 boneless chicken breast halves
12 flour tortillas (6")
Pace Chunky Salsa
Italian salad dressing
4 medium green onions
Small avocado (optional)
Kitchen Clip:
Avocados that are perfectly ripe are easiest to peel. When they are not
fully ripe, the skin is difficult to
remove; when too ripe, the softer pulp makes peeling difficult still.
Unripe avocados should be stored at room
temperature; ripe ones should be refrigerated.
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