In a large saucepan, melt butter over medium heat. Stir in flour and mix until bubbly and cooking (as in a roux). Add milk and stir until the sauce is thickened. Add hot tomato mixture, a tablespoon at a time, to the milk sauce, stirring after each addition.

Meanwhile, spray a large shallow frying pan with non-stick cooking spray (Pam). Heat over medium. Add 2 flour tortillas to the pan, then sprinkle each with half grated cheese. Top each with an additional tortilla. Cook on one side for 3 minutes or until browned. Flip, and cook on the other side 3 minutes or until browned. Remove tortillas from heat and cut each quesadilla into six wedges.

Ladle soup into bowls, and top each bowl with dairy sour cream and shredded cheese. Sere with quesadilla wedges, which can be "dunked" into the soup.

Submitted by: m4corgi