Quesadillas in a Jiffy for One - Got Soup?

It was one of those days where the kitchen was a little bare so I had to be creative somehow. I am usually picky about fresh ingredients verses canned but I took a shot of creating quesadillas with soup & it worked well according to my awesome hubby, my personal food critic:-)

• Ready In: 15 mins
• Serves: 2
• Yields: 2 large quesadillas

Ingredients

• 1 (18 5/8ounce) can  campbell's  tortilla soup (Campbell's Select Harvest Mexican-style Tortilla Soup preferred)
• 1  ring of a small yellow onion, minced
• 1  chili pepper, minced
• 1⁄2 cup cheddar cheese, grated
• 10  inches  tomato basil flour flour tortillas

Directions

1. Strain the soup for a couple of minutes until well drained.
2. Place the strained ingredients into a medium bowl.
3. Mince, olives, onion and chili pepper. Combine it with strained ingredients as well as a small amount of grated cheddar cheese (approx. 3 TBSP).
4. Place filling on half of each wrap leaving room around edges for cheese.
5. Add more grated cheese on top of the filling and near edges. Approx 1/4 cup each (the cheese will act as glue).
6. Add a little oil to a baking pan. Fold wraps and place on pan. Add more oil on top and use your hand to smear the oil over the entire wrap.
7. Bake in toaster oven or regular oven at about 400 degrees until wraps are a little brown (shouldn't take but about 8 minute so keep your eye on it).
8. Cut and serve hot. Another option is to wrap in foil before heating/browning in the oven so that it can be heated/browned later.