Salsa Stoup With Avocado Smash And Double-Decker Baked Quesadillas

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

1
Preheat oven to 300 degrees F.
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OvenOven
2
Heat a medium soup pot over medium-high heat.
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SoupSoup
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PotPot
3
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.
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Extra Virgin Olive OilExtra Virgin Olive Oil
Crushed TomatoesCrushed Tomatoes
Salt And PepperSalt And Pepper
Bell PepperBell Pepper
Jalapeno PepperJalapeno Pepper
CilantroCilantro
TomatoTomato
CeleryCelery
GarlicGarlic
OnionOnion
StockStock
SoupSoup
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Frying PanFrying Pan
4
Paint 1 side of 2 tortillas with oil and place them next to each other, oiled side down, on a large cookie sheet.
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TortillaTortilla
CookiesCookies
Cooking OilCooking Oil
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Baking SheetBaking Sheet
5
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.
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Extra Virgin Olive OilExtra Virgin Olive Oil
Pepperjack CheesePepperjack Cheese
CheeseCheese
Green OnionsGreen Onions
TortillaTortilla
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OvenOven
6
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.
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Sour CreamSour Cream
AvocadoAvocado
SoupSoup
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BowlBowl
7
Remove 1 avocado flesh to a bowl.
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AvocadoAvocado
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BowlBowl
8
Add the cilantro and scallions. Pop the lime in the microwave for a few seconds.
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Green OnionsGreen Onions
CilantroCilantro
LimeLime
PopPop
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MicrowaveMicrowave
9
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.
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Salt And PepperSalt And Pepper
Sour CreamSour Cream
JuiceJuice
LimeLime
10
Chop and seed the plum tomato and fold into avocado.
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Plum TomatoPlum Tomato
AvocadoAvocado
11
Serve.

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
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.
DifficultyHard
Ready In30 m.
Servings4
Health Score66
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