Salsa Stoup And Baked Quesadillas-rachael Ray |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Old fav with new favorite Ingredients:
2 tbsp vegetable oil |
2 jalapeno peppers, seeded and chopped |
1 green pepper cored, seeded, chopped |
3 garlic cloves chopped |
1 lg onion chopped |
3 celery ribs, chopped with greens |
salt and pepper |
1 28 oz can stewed tomatoes |
1 28 oz can crushed tomatoes or diced tomatoes |
2 cups chicken stock or broth |
3 tbsp chopped fresh cilantro |
6 -8 inch flour tortillas |
1 cup shredded cheddar cheese |
3 scallions chopped |
1 cup shredded pepper jack cheese |
sour cream for garnish |
Directions:
1. Preheat the Oven to 350 degrees.
2. Heat a soup pot over medium-high heat. Add vegetable oil and the jalapenos, bell pepper, onion, celery, and garlic. Season with salt and pepper to your liking, saute the veggies for 5 mins. Add all the tomatoes and stock and bring up to a bubble. Reduce the heat to a simmer and then add the cilantro.
3. Paint one side of 2 tortillas with the oil and place them oil side down on a cookie sheet. Mix the cheddar cheese with the scallions and divide betwee the tortillas evenly. Top with another tortilla and top each of those with equal amounts of Pepper jack cheese. Set the last tortilla on top and brush the tops with oil. Bake for 10 mins. Then let them cool for 5 mins. Cut into wedges.
4. Serve stoup with quesadilla wedges and garnish either with sour cream if you wish! I recommend letting the stoup simmer while the quesadillas bake. Yum-O!
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