Salsa Stoup And Double Decker Baked Quesadillas

Name: Salsa Stoup And Double Decker Baked Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 saute 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.

5090

kcal

Calories

Fat

963

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 jalapeno peppers, seeded and chopped, 1 green bell pepper, cored seeded and chopped, 1 onion, chopped, and more.

Yes, Salsa Stoup And Double Decker Baked Quesadillas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!