Vegetable Tortilla Triangles

January 27, 2014

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.

1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Celery Soup
1 medium tomato, chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
2 medium green onions, sliced (about 1/4 cup)
1 jalapeño pepper, seeded and finely chopped (about 1 tablespoon)
8 (8-inch) flour tortillas
1 cup shredded Cheddar cheese (about 4 ounces)

Heat the oven to 400°F. 2 Stir the soup, tomato, green pepper, onions and jalapeño pepper in a medium bowl. 3 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. 4 Bake for 10 minutes or until the tortillas are crisp. Cut each tortilla into quarters.

Nutritions

Calories
708

Sodium
1882mg
78% DV

Fat
16g
26% DV

Protein
19g
39% DV

Carbs
117g
40% DV

Fiber
6g
24% DV