Best Salsa Stoup With Avocado Smash And Double Decker Baked Quesadillas Recipes

BAKED QUESADILLAS

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.

AVOCADO SMASH

Steps:

• Cut the avocados in half and discard the pits. Using the tip of a paring knife, score the avocado flesh into medium squares. Use a large spoon to scoop out the cubes into a bowl.
• Add the lemon juice and salt. Mix, smashing gently with a fork or spoon. The dip should be chunky and well combined.

SALSA STOUP AND DOUBLE DECKER BAKED QUESADILLAS

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.

SALSA STOUP - RACHAEL RAY 30 MINUTE MEALS

Steps:

• Heat a medium soup pot over medium-high heat.
• Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes.
• Add tomatoes, crushed tomatoes and stock and bring soup to a bubble.
• Reduce heat to a simmer and stir in cilantro.

CHORIZO QUESADILLAS

Steps:

• Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
• For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

ROASTED POBLANO QUESADILLAS

Steps:

• Heat the broiler to high.
• Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
• Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.