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Salsa Stoup And Double Decker Baked Quesadillas Recipe
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Ingredients
sour cream .
3 celery ribs, sliced .
1 c cheddar cheese, shredded .
2 tbsps vegetable oil .
1 green bell pepper, cored seeded & sliced .
salt & pepper .
2 c chicken stock .
48 inches flour tortillas .
28 oz canned stewed tomatoes .
3 tbsps fresh cilantro, sliced .
3 scallions, sliced .
2 jalapeno peppers, seeded & sliced .
28 oz canned crushed tomatoes .
1 c monterey jack pepper cheese, shredded .
3 garlic cloves, sliced .
1 onion, sliced
Directions
Step #1 Preheat the oven to 300.
Step #2 Heat a medium soup pot over medium high heat.
Step #3 Add the vegetable oil & the jalapenos, bell peppers, onions, celery & garlic.
Step #4 Spice up with salt & pepper, then sauté the veggies for 5 mins.
Step #5 Add all the tomatoes & stock & bring to a bubble.
Step #6 Reduce the heat to a simmer & stir in the the cilantro.
Step #7 Paint one side of 2 tortillas with oil & place them, oil side down, on a large cookie sheet.
Step #8 Mix the cheddar with the scallions & divide them between the tortillas evenly.
Step #9 Top with another tortilla & top each of these with equal amounts of pepper jack cheese.
Step #10 Set the last tortillas on top & brush the tops with oil.
Step #11 Bake the quesadillas for 10 mins, & then cool for 5 mins to set.
Step #12 Cut each into 6 wedges.
Step #13 Serve each bowl of stoup with 3 wedges of quesadilla & sour cream for topping either.
Enjoy the Salsa Stoup & Double Decker Baked Quesadillas recipe
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quick
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