Subject: Campbell's(R) Chicken Fajitas
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 04 2002 - 10:50:38 EDT
Food For Thought:
Problems are only opportunities in work clothes. (Henry J. Kaiser)
Recipe of the Day:
Our grilled Chicken Fajitas fill the bill for a fast and fabulous
midweek meal--delicious and easy to make with Campbell's(R) Cheddar
Cheese Soup and Pace Salsa.
Campbell's(R) Chicken Fajitas
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Prep/Cook Time 20 min.
Marinating Time 30 min.
1/4 cup prepared Italian salad dressing
6 boneless chicken breast halves
1 can Campbell's(R) Cheddar Cheese Soup
1/2 cup Pace(R) 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(R) Cheddar Cheese Soup
6 boneless chicken breast halves
12 flour tortillas (6")
Pace(R) Chunky Salsa
Italian salad dressing
4 medium green onions
Small avocado (optional)
Kitchen Clip:
Avocados are available year-round, but are especially abundant in the
summer. Purchase an avocado that is ripe, yielding to gentle finger
pressure. Ripe avocados may be stored at room temperature for up to two
days or refrigerated for up to one week.
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