Recipe by dicentra
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!
Top Review by enestvmel
Every time I use a recipe from Zaar, I ask my husband how many stars he'd give a recipe. Tonight he said 3, I was leaning towards 3.5, so I went with 4 because of how quick you can get it on the table. I love RR's recipes, because she gives you a full meal most times...I think the stoup was ok. It'd be great if you really like tomato soups. It was more of a beefed up tomato soup, than salsa. If you like a chunky soup, you may want to add some more veggies, or a little less stock. I didn't have 28 oz of stewed tomatoes, so I used a small can of diced and added about 6 oz of tomato paste to give it the taste it'd been cooking a while. The quesadillas are pretty plain. We added cooked turkey breast to ours, because I had some. This meal definitely doesn't feed more than 4. If you have bigger eaters, you'll be pushing it with the quesadillas...It was a good light supper though! After eating this the second day it had more time to meld the flavors together and tasted better. One other suggestion, if you usually like crackers with your soup, is to use tortilla chips to top your soup.
- 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 See How It's Made
- Preheat the oven to 300.
- 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.
- Add all the tomatoes and stock and bring to a bubble. Reduce the heat to a simmer and stir in the cilantro.
- Paint one side of 2 tortillas with oil and place them, oil side down, on a large cookie sheet.
- Mix the cheddar with the scallions and divide them between the tortillas evenly.
- Top with another tortilla and top each of these with equal amounts of pepper jack cheese.
- Set the last tortillas on top and brush the tops with oil.
- Bake the quesadillas for 10 minutes, and then cool for 5 minutes to set. Cut each into 6 wedges.
- Serve each bowl of stoup with 3 wedges of quesadilla and sour cream for topping either.