Thursday, March 10, 2011

Salsa Stoup and Double-Decker Baked Quesadillas

I found this recipe in Rachel Ray's cookbook 365: No Repeats, which is likely another underutilized cookbook that I have setting on my shelf. It's full of all kinds of different recipes, the only problem I have is that I am no close to any specialty stores to purchase some of the more ethnic ingredients, but there are still plenty of recipes with ingredients that can be purchased at most local grocery stores. The one thing you have to be prepared for is that Rachel Ray is all about preparing food in fun and interesting ways, so some of her recipes may not be for every one. This particular recipe came out great and only presented me with a few minor short comings, which was likely due to me miss reading the directions, no shock there. But overall it's a pretty healthy meal that can be prepared very quickly.

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
Salt and freshly ground black pepper
1 28 ounce can stewed tomatoes (may need to chop these to make them easier to eat)
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
3 scallions, chopped
1 cup shredded Pepper Jack
Sour cream, for garnish

Preheat the oven to 300 F.

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. 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, oiled side down, on a large cookie sheet. Mix the cheddar with the scallions and divide between the tortillas evenly. Top with another tortilla and top each of those 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, then cool for 5 minutes to set. Cut each into 6 wedges.

Serve each bowl of stoup with 3 wedges of quesadilla along side and sour cream for topping either.

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