Vegetable Tortilla Triangles
Jalapeno, green pepper, tomato and green onion are stirred into a creamy sauce to top tortillas. Baked crisp and cut into wedges, these veggie-filled tortilla bites are perfect for a snack or a quick meal.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup
1 medium tomato, chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
2 medium green onion, sliced (about 1/4 cup)
1 jalapeño pepper, seeded and finely chopped (about 1 tablespoon)
8 (8-inch) flour tortilla
1 cup shredded Cheddar cheese (about 4 ounces)
1 medium tomato, chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
2 medium green onion, sliced (about 1/4 cup)
1 jalapeño pepper, seeded and finely chopped (about 1 tablespoon)
8 (8-inch) flour tortilla
1 cup shredded Cheddar cheese (about 4 ounces)
Instructions
Heat the oven to 400°F.
Stir the soup, tomato, green pepper, onions and jalapeño pepper in a medium bowl.
Place the tortillas onto 2 baking sheets. Spread about l/3 cup soup mixture on each tortilla to within 1/2 inch of the edge. Top each with about 2 tablespoons of the cheese.
Bake for 10 minutes or until the tortillas are crisp. Cut each tortilla into quarters.
Stir the soup, tomato, green pepper, onions and jalapeño pepper in a medium bowl.
Place the tortillas onto 2 baking sheets. Spread about l/3 cup soup mixture on each tortilla to within 1/2 inch of the edge. Top each with about 2 tablespoons of the cheese.
Bake for 10 minutes or until the tortillas are crisp. Cut each tortilla into quarters.
Vegetable Tortilla Triangles
Jalapeno, green pepper, tomato and green onion are stirred into a creamy sauce to top tortillas. Baked crisp and cut into wedges, these veggie-filled tortilla bites are perfect for a sn...
Directions
Print
Heat the oven to 400°F.Stir the soup, tomato, green pepper, onions and jalapeño pepper in a medium bowl.Place the tortillas onto 2 baking sheets. Spread about l/3 cup soup mixture on each tortilla to within 1/2 inch of the edge. Top each with about 2 tablespoons of the cheese.Bake for 10 minutes or until the tortillas are crisp. Cut each tortilla into quarters.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup1 medium tomato, chopped (about 1 cup)1 small green pepper, chopped (about 1/2 cup)2 medium green onion, sliced (about 1/4 cup)1 jalapeño pepper, seeded and finely chopped (about 1 tablespoon)8 (8-inch) flour tortilla1 cup shredded Cheddar cheese (about 4 ounces)
Lighter Chicken Quesadillas
Using canned chicken and cream of chicken ...
Low FODMAP Chicken Parmesan
This Low FODMAP Chicken Parmesan recipe tr...
Pear Mini-Turnovers
A sweet and tart filling of ripe pears a...
Chilled Chipotle Avocado Soup
When you think of soup you typically think...