Ingredients

3 cups cooked ground turkey or beef
3 cups minced onions and/or peppers
1 1/2 cups diced fresh tomatoes
1 10.75-ounce can condensed nacho cheese soup
12 8-inch tortillas
2 cups grated Mexican-style cheese blend

Place meat, onion, peppers and tomatoes in separate bowls. Allow each person to choose the amounts and types of fillings, as suggested below. Heat a 10-inch frying pan to medium heat. Spread 1 tablespoon of soup on a tortilla and place it dry side-down in pan. Sprinkle 1/2 cup ground meat, 1/2 cup peppers and/or onions, 1/4 cup tomatoes and 1/3 cup cheese on top.
Spread another tortilla with 1 tablespoon soup, and place soup-side down on top of quesadilla. Press with a spatula to remove air bubbles. Cook uncovered about 2 minutes and then turn over and cook another 2-3 minutes.
Tortillas should be golden brown and crisp on the outside. Cut into wedges with a pizza cutter. Garnish with guacamole, sour cream and/or salsa if desired. Makes 6 quesadillas.

Directions

Variation: Replace soup with chicken chile verde or southwest pepper jack soup.