Salsa Stoup and Double Decker Baked Quesadillas

Recipe by dicentra
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement