Thursday Dinner
Posted
Thu, 05/05/05
This was dinner tonight:
Monterey Chicken Fajitas
2 TBS vegetable oil
Heat oil in a skillet over medium-high heat; cook chicken until browned, stirring often. Add the pepper and onion and cook over medium heat until tender-crisp. Add the soup and salsa and heat through. Spoon about 1/2 cup of the chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortillas around filling. Serves four.
I used canola oil rather than vegetable oil, and regular-sized flour tortillas grilled lightly on the stove element first. I also added red bell pepper strips along with the green.
The result was quite tasty. The mixture would go well with rice, or as Wilbert had his second helping: spooned over a hoagie roll.
The recipe comes from Campbell's Kitchen.
*POSTSCRIPT 05/06/05: This afternoon I prepared the Creamy Avocado Dip mentioned the other day, and it turned out well. The only changes made were to add a few drops of lemon juice, and I used four small avocados rather than just two. The sour cream gave the dip a whipped consistency. I used more avocado as the natural taste was practically obliterated by sour cream. For lunch, I spread some of the dip on a grilled flour tortilla and spooned yesterday's leftover Monterey Chicken Fajitas down the middle. It gave the dish a nice kick – and all I can say is yum.
Tags: Entrees;
Mexico;
Poultry
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