Subject: Campbell's Vegetable Quesadillas
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 28 2001 - 20:07:05 EST
Food for Thought:
No vegetable exists which is not slightly better undercooked. (James
Beard)
Recipe of the Day:
Our Vegetable Quesadillas are simple and quick to make with Campbell's
Cheddar Cheese Soup, and full of
delicious flavor. Try them as a main dish or mini-meal.
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")
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 " 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")
Pace Chunky Salsa
Medium tomato
Medium green pepper
2 green onions
Jalapeno pepper (optional)
Kitchen Clip:
Select a firm, brightly-colored Jalapeno, free of blemishes or soft
spots. When working with chiles, always
remember to avoid touching your face--especially your eyes, lips or
other sensitive areas--and to wash your
hands, cutting surface and utensils thoroughly immediately when done, as
the heat of chiles can linger long on
the skin.
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