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1
Preheat oven to 300 degrees F.
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2
Heat a medium soup pot over medium-high heat.
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3
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic.
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4
Season with salt and pepper then saute veggies 5 minutes, add tomatoes, crushed tomatoes and stock and bring soup to a bubble.
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5
Reduce heat to a simmer and stir in cilantro.
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6
Paint 1 side of 2 tortillas with oil and place them next to each other, oiled side down, on a large cookie sheet.
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7
Mix cheddar with scallions and divide the cheese between the tortillas evenly.
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8
Top with another tortilla and top each of those with equal amounts of Pepper Jack cheese.
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9
Set the last tortillas on top and brush tops with extra-virgin olive oil.
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10
Cook 10 minutes in the oven to melt cheese and crisp up tortillas.
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11
Cool quesadillas 5 minutes to set then cut each quesadilla into 6 pieces.
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12
Serve bowls of stoup with 3 wedges quesadilla along side each bowlful.
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13
Pass the Avocado Smash and the sour cream for topping soup or quesadillas.
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14
1 avocado
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15
2 tablespoons chopped cilantro leaves
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16
3 scallions, thinly sliced
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17
1 lime, juiced
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18
1 cup sour cream
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19
Salt and freshly ground black pepper
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20
1 plum tomato, finely chopped
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21
Remove 1 avocado flesh to a bowl.
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22
Add the cilantro and scallions.
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23
Pop the lime in the microwave for a few seconds.
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24
Add the juice of 1 lime, the sour cream, and season with salt and pepper.
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25
With a fork or spoon, smash up the mixture, leaving chunks for a good consistency.
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26
Chop and seed the plum tomato and fold into avocado.
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27
Serve.
