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.
Equipment you will use
Oven
2
Heat a medium soup pot over medium-high heat.
Ingredients you will need
Soup
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Pot
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.
Ingredients you will need
Extra Virgin Olive Oil
Crushed Tomatoes
Salt And Pepper
Bell Pepper
Jalapeno Pepper
Cilantro
Tomato
Celery
Garlic
Onion
Stock
Soup
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Frying 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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Tortilla
Cookies
Cooking Oil
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Baking 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.
Ingredients you will need
Extra Virgin Olive Oil
Pepperjack Cheese
Cheese
Green Onions
Tortilla
Equipment you will use
Oven
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.
Ingredients you will need
Sour Cream
Avocado
Soup
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Bowl
7
Remove 1 avocado flesh to a bowl.
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Avocado
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Bowl
8
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
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.
Ingredients you will need
Salt And Pepper
Sour Cream
Juice
Lime
10
Chop and seed the plum tomato and fold into avocado.
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.