Salsa Stoup and Double-Decker Baked Quesadillas Recipe

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 (twice around the pan), plus some for brushing the tortillas; 2 jalapeno peppers, seeded and chopped; 1 green bell pepper, cored, seeded, and chopped; 1 large onion, chopped; 3 celery ribs, chopped with greens; 3 garlic cloves, chopped; Salt and freshly ground black pepper; 1 28-ounce can stewed tomatoes; 1 28-ounce can crushed tomatoes; 2 cups vegetable or chicken stock or broth; 3 tablespoons chopped fresh cilantro; 6 6-to 8-inch flour tortillas; 1 cup shredded Cheddar; 3 scallions, chopped; 1 cup shredded Pepper Jack; Sour cream, for garnish

Servings: persons

2 tablespoons vegetable oil (twice around the pan), plus some for brushing the tortillas
2 jalapeno peppers, seeded and chopped
1 green bell pepper, cored, seeded, and chopped
1 large onion, chopped
3 celery ribs, chopped with greens
3 garlic cloves, chopped
Salt and freshly ground black pepper
1 28-ounce can stewed tomatoes
1 28-ounce can crushed tomatoes
2 cups vegetable or chicken stock or broth
3 tablespoons chopped fresh cilantro
6 6-to 8-inch flour tortillas
1 cup shredded Cheddar
3 scallions, chopped
1 cup shredded Pepper Jack
Sour cream, for garnish

1
Preheat the oven to 300F.
2
Heat a medium soup pot over medium-high heat.
3
Add the vegetable oil and the jalapenos, bell peppers, onions, celery, and garlic.
4
Season with salt and pepper, then saute the veggies for 5 minutes.
5
Add all the tomatoes and stock and bring to a bubble.
6
Reduce the heat to a simmer and stir in the cilantro.
7
Paint one side of 2 tortillas with oil and place them, oiled side down, on a large cookie sheet.
8
Mix the Cheddar with the scallions and divide between the tortillas evenly.
9
Top with another tortilla and top each of those with equal amounts of Pepper Jack cheese.
10
Set the last tortillas on top and brush the tops with oil.
11
Bake the quesadillas for 10 minutes, then cool for 5 minutes to set.
12
Cut each into 6 wedges.
13
Serve each bowl of stoup with 3 wedges of quesadilla alongside and sour cream for topping either.

1111

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 (twice around the pan), plus some for brushing the tortillas, 2 jalapeno peppers, seeded and chopped, 1 green bell pepper, cored, seeded, and chopped, 1 large 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.

Salsa Stoup and Double-Decker Baked Quesadillas

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