Salsa Stoup With Avocado Smash And Double Decker Baked Quesadillas Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees.
• Lay out two tortillas on two baking sheets.
• Sprinkle a layer of cheese over each tortilla.
• Sprinkle other toppings over each tortilla.
• Sprinkle the remaining cheese over the fillings.
• Lay the other tortillas on top.
• Bake for about 10 minutes, or until cheese is melted and tortillas have reached desired crispiness.
• Top with salsa and sour cream.
• Other ideas: fill with onions, jalapenos, tomatoes, cilantro, whatever leftover meats you have on hand, diced or ground. You could also top with guacamole.