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