Salsa Stoup With Avocado Smash And Double-Decker Baked Quesadillas

Name: Salsa Stoup With Avocado Smash And Double-Decker Baked Quesadillas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado; 1 can crushed tomatoes; 794 grams stewed tomatoes; 3 ribs celery, chopped with greens; 113 grams brick Pepper Jack or chipotle cheese, shredded, about 1 cup; 473 milliliters vegetable or chicken stock; 2 Tbsps chopped cilantro leaves; 3 Tbsps chopped cilantro or flat-leaf parsley; 6 8-inchs flour tortillas, 6 to 8 inches; 3 cloves garlic, chopped; 1 green bell pepper, seeded and chopped; 2 jalapeno peppers, seeded and chopped; 1 lime, juiced; 2 Tbsps extra-virgin olive oil, 2 turns of pan, plus some for brushing tortillas; 1 large onion, chopped; 1 plum tomato, finely chopped; 4 servings Salt and pepper; 4 servings Salt and freshly ground black pepper; 3 scallions, chopped; 3 scallions, thinly sliced; 237 milliliters shredded Cheddar, available in pouches on dairy aisle; 237 milliliters sour cream; 4 servings Sour cream, to pass at table

Salsa Stoup With Avocado Smash And Double-Decker Baked Quesadillas

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Salsa Stoup With Avocado Smash And Double-Decker Baked Quesadillas at home. This recipe serves 4. One portion of this dish contains about 32g of protein, 56g of fat, and a total of 923 calories. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires cream, canned tomatoes, canned tomatoes, and chicken stock. It works well as a rather expensive hor d'oeuvre. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Preheat oven to 300 degrees F.

Equipment you will use

Oven

Heat a medium soup pot over medium-high heat.

Ingredients you will need

Soup

Equipment you will use

Pot

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.

Ingredients you will need

Extra Virgin Olive Oil

Crushed Tomatoes

Salt And Pepper

Bell Pepper

Jalapeno Pepper

Cilantro

Tomato

Celery

Garlic

Onion

Stock

Soup

Equipment you will use

Frying Pan

Paint 1 side of 2 tortillas with oil and place them next to each other, oiled side down, on a large cookie sheet.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Baking Sheet

Mix cheddar with scallions and divide the cheese 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 tops with extra-virgin olive oil. Cook 10 minutes in the oven to melt cheese and crisp up tortillas. Cool quesadillas 5 minutes to set then cut each quesadilla into 6 pieces.

Ingredients you will need

Extra Virgin Olive Oil

Pepperjack Cheese

Cheese

Green Onions

Tortilla

Equipment you will use

Oven

Serve bowls of stoup with 3 wedges quesadilla along side each bowlful. Pass the Avocado Smash and the sour cream for topping soup or quesadillas.

Ingredients you will need

Sour Cream

Avocado

Soup

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Bowl

Remove 1 avocado flesh to a bowl.

Ingredients you will need

Avocado

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Bowl

Add the cilantro and scallions. Pop the lime in the microwave for a few seconds.

Ingredients you will need

Green Onions

Cilantro

Lime

Pop

Equipment you will use

Microwave

Add the juice of 1 lime, the sour cream, and season with salt and pepper. With a fork or spoon, smash up the mixture, leaving chunks for a good consistency.

Ingredients you will need

Salt And Pepper

Sour Cream

Juice

Lime

Chop and seed the plum tomato and fold into avocado.

Ingredients you will need

Plum Tomato

Avocado

Serve.

Equipment

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Pierre Peters Cuvee Reserve Grand Cru with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.

Pierre Peters Cuvee Reserve Grand Cru

The wine is clear or pale with hints of green typical to the Chardonnay. The mousse is fine and regular with a pretty ribbon of strong bubbles. The first nose is both flowery and fruity, then comes notes of fresh nuts and fresh bread. In the finish there is citrus which brings a beautiful impression of smoothness and freshness. The attack is frank, associated with delicacy and roundness. The first impression is dominated with fresh white fruits (lemon and pear) and with flowers (acacia), followed by creamy notes. The finally is persistent on the citrus (candied grapefruit, tangerine and lemon) and minerality, bringing freshness and elegance to the wine.