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Prep/Cook Time: 25 min.


1 can Cream of Celery Soup
1 medium tomato, chopped
1 small green pepper, chopped
2 green onions, sliced
1 jalapeño pepper, seeded and finely chopped
8 flour tortillas (8'')
1 cup shredded Cheddar cheese



Directions:
PREHEAT oven to 400°F.
MIX soup, tomato, green pepper, onions and jalapeño pepper.
PLACE tortillas on 2 baking sheets. Spread about l/3 cup soup mixture on each tortilla to within 1/2" of edge. Top with cheese.
BAKE 10 min. or until tortillas are crisp. Cut each into quarters. Makes 32 appetizers.


It's a good idea to wear rubber gloves when handling hot chiles like jalapeno. The pepper-laced oils can burn sensitive skin. Use a paring knife to remove seeds and ribs inside chile before chopping.
 

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That sound good, I wonder how it would be with cheddar cheese soup instead......... Thanks Alexandria !
 
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