• 11 ounces cans condensed cream of celery soup
• 1 cup tomatoes, chopped
• 1/2 cup green bell pepper, chopped
• 1/4 cup scallions, sliced
• 1 jalapeño pepper (optional), seeded and finely chopped (wear rubber gloves)
• 8 8 inch flour tortillas
• 1 cup shredded cheddar cheese

Preheat oven to 400°F. Combine first 5 ingredients in a bowl. Place tortillas on baking sheets. Top each tortilla with 1/3 cup soup mixture. Spread to within 1/2 inch of edge. Top with cheese. Bake 10 minutes, or until tortillas are crisp. Cut each into quarters.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 256, fat 10.0g, 35% calories from fat, cholesterol 19mg, protein 8.8g, carbohydrates 32.7g, fiber 2.3g, sugar 2.3g, sodium 621mg, diet points 6.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 2.0, Lean meat: 0.5, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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