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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Flour tortillas are topped with tomato, green pepper, onion and jalapeno in a cheesy sauce then baked until crisp. Ingredients:
1 (10.75 ounce) can campbell's® condensed cheddar cheese soup |
1/4 cup milk |
1 medium tomato, chopped |
1 medium green pepper, chopped |
2 green onions, sliced |
1 jalapeno pepper, seeded and finely chopped |
6 (6 inch) flour tortillas |
1/4 cup pace® chunky salsa |
sour cream |
Directions:
1. Heat the oven to 400 degrees F. Stir the soup, milk, tomato, green pepper, onions and jalapeno pepper in a medium bowl.
2. Place the tortillas onto2 large baking sheets. Spread about 1/3 cup soup mixture onto each tortilla to within 1/2-inch of the edge.
3. Bake for 10 minutes or until the tortillas are crisp. Cut the tostadas into wedges. Serve with the salsa and sour cream.
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