Salsa Stoup And Double Decker Baked Quesadillas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.