Salsa Stoup and Double Decker Baked Quesadillas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This comes from Rachael Ray’s 365 cookbook. This looks like just our thing! We usually have all of these ingredients in the house. YUM-O! Ingredients:
2 tablespoons vegetable oil |
2 jalapeno peppers, seeded and chopped |
1 green bell pepper, cored seeded and chopped |
1 onion, chopped |
3 celery ribs, chopped |
3 garlic cloves, chopped |
salt and pepper |
28 ounces canned stewed tomatoes |
28 ounces canned crushed tomatoes |
2 cups chicken stock |
3 tablespoons fresh cilantro, chopped |
48 inches flour tortillas |
1 cup cheddar cheese, shredded |
3 scallions, chopped |
1 cup monterey jack pepper cheese, shredded |
sour cream |
Directions:
1. Preheat the oven to 300.
2. Heat a medium soup pot over medium high heat. Add the vegetable oil and the jalapenos, bell peppers, onions, celery and garlic. Season with salt and pepper, then sauté the veggies for 5 minutes.
3. Add all the tomatoes and stock and bring to a bubble. Reduce the heat to a simmer and stir in the cilantro.
4. Paint one side of 2 tortillas with oil and place them, oil side down, on a large cookie sheet.
5. Mix the cheddar with the scallions and divide them between the tortillas evenly.
6. Top with another tortilla and top each of these with equal amounts of pepper jack cheese.
7. Set the last tortillas on top and brush the tops with oil.
8. Bake the quesadillas for 10 minutes, and then cool for 5 minutes to set. Cut each into 6 wedges.
9. Serve each bowl of stoup with 3 wedges of quesadilla and sour cream for topping either.
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