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.
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)
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