Salsa Stoup With Avocado Smash And Double Decker Baked Quesadillas Recipes

AVOCADO SMASH

Steps:

• Cut the avocados in half and discard the pits. Using the tip of a paring knife, score the avocado flesh into medium squares. Use a large spoon to scoop out the cubes into a bowl.
• Add the lemon juice and salt. Mix, smashing gently with a fork or spoon. The dip should be chunky and well combined.

SALSA STOUP WITH AVOCADO SMASH AND DOUBLE-DECKER BAKED QUESADILLAS

Steps:

• Preheat oven to 300 degrees F.
• Heat a medium soup pot over medium-high heat. 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.
• Paint 1 side of 2 tortillas with oil and place them next to each other, oiled side down, on a large cookie 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.
• 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.
• Remove 1 avocado flesh to a bowl. Add the cilantro and scallions. Pop the lime in the microwave for a few seconds. 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.
• Chop and seed the plum tomato and fold into avocado. Serve.

SALSA STOUP AND DOUBLE DECKER BAKED QUESADILLAS

Steps:

• Preheat the oven to 300.
• Heat a medium soup pot over medium high heat. Add the vegetable oil and the jalapenos, bell peppers, onions, celery and garlic. Season with salt and pepper, then sauté the veggies for 5 minutes.
• Add all the tomatoes and stock and bring to a bubble. Reduce the heat to a simmer and stir in the cilantro.
• Paint one side of 2 tortillas with oil and place them, oil side down, on a large cookie sheet.
• Mix the cheddar with the scallions and divide them between the tortillas evenly.
• Top with another tortilla and top each of these with equal amounts of pepper jack cheese.
• Set the last tortillas on top and brush the tops with oil.
• Bake the quesadillas for 10 minutes, and then cool for 5 minutes to set. Cut each into 6 wedges.
• Serve each bowl of stoup with 3 wedges of quesadilla and sour cream for topping either.