Subject: Campbell's(R) Monterey Chicken Fajitas
From: Unicorn (unicorn@indenial.com)
Date: Mon Jun 03 2002 - 15:58:22 EDT
Food For Thought:
Spring being a tough act to follow, God created June. (Al Bernstein)
Recipe of the Day:
South-of-the-Border taste and Campbell's cooking convenience combine for
a dinner delight your family will love!
Campbell's(R) Monterey Chicken Fajitas
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http://www.Campbellkitchen.com/kitchen.asp?EID=39&LID=15&ET=H&MID=30323&ENC=&ENC;
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http://www.Campbellkitchen.com/kitchen.asp?EID=39&LID=16&ET=H&MID=30323&ENC=&ENC;
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http://www.Campbellkitchen.com/kitchen.asp?EID=39&LID=6&ET=H&MID=30323&ENC=&ENC;
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(R) Cream of Mushroom or 98% Fat Free Cream
of Mushroom Soup
1/2 cup Pace(R) 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(R) Cream of Mushroom or 98% Fat Free Cream
of Mushroom Soup
Pace(R) Chunky Salsa
1 lb. boneless chicken breasts
Shredded Monterey Jack cheese
8 flour tortillas (8")
Vegetable oil
Medium green pepper
Medium onion
Kitchen Clip:
You can store leftover salsa in its jar in the refrigerator for up to 1
month after opening. Remember that Pace Salsa makes a delicious basting
sauce for summer grilling!
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