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 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)
Spirited Peaches à la Mode
It doesn’t get any better than this! Gol...
Vegetarian Taco Salad
No meat? No problem! This colorful, zesty ...
Cheddar & Garlic Biscuits
Chicken broth, garlic and shredded Chedd...
Dessert Mini Wraparounds
Keep these bite-size sweets in the cookie ...