This was good, but I didn't like the stoup by itself, it was only good for dipping. The kids liked and said they would want it again.This recipe is from Rachael Rays Book of 10
Ingredients:
2 tblsp. vegetable oil
2 jalapenos seeded and diced
1 green bell pepper chopped
1 onion chopped
3 celery ribs chopped
3 garlic cloves chopped
salt and pepper
1 28oz. can stewed tomatoes
1 28oz. can crushed tomatoes
2 cups vegetable stock
3 tblsp. chopped cilantro
6 flour tortillas
1 cup shredded cheddar
3 scallions chopped
1 cup shredded pepper jack cheese
sour cream for topping
Make It:
Preheat oven to 300. Heat a medium soup pot over medium high heat. Add the vegetable oil, jalapenos, bell pepper, onion, celery, and garlic. Season with salt and pepper, then saute the veggies for 5 minutes. Add all the tomatoes and the stock and bring to a boil. Reduce the heat to a simmer and stir in the cilantro. Paint one side of the tortillas with oil and place them, oiled side down, on a large cookie sheet. Mix the scallions with the cheddar, and divide between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of the pepper jack cheese. Set the last tortillas on top and brush the tops with oil. Bake the quesadillas for 10 minutes, then cool or 5 minutes to set. Cut each into 6 wedges. Serve each bowl of stoup with 3 wedges of quesadilla alongside and sour cream for topping. Enjoy!
Special note: I had to bake the quesadillas for 30 minutes to get them crispy.
