She called it Salsa Stoup and Quesadillas with Avocado Smash.
Well, I am still on my soup kick, so I thought I'd give it a try. Not only that...but my kids LOVE salsa and quesadillas, so I figured this recipe would be a no-brainer in the "child eat-ability" category.
And, it's vegetarian...so a great way to get those veggies in my kids diet.
Rachel Ray calls this "Stoup"...because it's thicker than a soup, but not quit a stew. She's always making up funny stuff like that.
OH!! And by the way...I did not double the actual stoup recipe, but I DID double the amount of quesadillas I made. Just in case you were wondering. So this recipe is the original...if you're cooking for a crowd, then you might want to double the quesadillas as well...but leave the stoup...this makes PLENTY...
Salsa Stoup and Quesadillas
- 2 TBS extra virgin olive oil, plus some for brushing on tortillas
- 2 jalapeno peppers, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 large onion, chopped
- 3 ribs celery, chopped with greens
- 3 cloves garlic, chopped
- Salt and pepper
- 1 28-ounce can stewed tomatoes
- 1 28-ounce can crushed tomatoes
- 2 cups vegetable broth or stock
- 3 TBS chopped cilantro
- 6 flour tortillas, 6-8inches
- 1 cup shredded cheddar
- 3 scallions, chopped
- 4 ounce brick Pepper Jack OR Chipolte cheese, shredded, about 1 cup
- Sour cream, to pass at the table
2. Heat a medium soup pot over medium-high heat. Add 2 TBS olive oil, jalapenos, bell pepper, onions, celery, and garlic. Season with salt and pepper and the saute veggies 5 minutes. Add stewed tomatoes, crushed tomatoes, and stock, and bring soup to a boil. Reduce heat to simmer and stir in cilantro.
|This is totally a kid-friendly-in-the-kitchen recipe...|
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 for 10 minutes in the oven to melt cheese and crisp tortillas. Cool quesadillas 5 minutes to set and then cut each quesadilla into 6 pieces.
- 1 avocado
- 2 TBS chopped cilantro leaves
- 3 scallions, thinly sliced
- 1 lime, juiced
- 1 cup sour cream
- Salt and freshly ground black pepper
- 1 plum tomato, finely chopped
2. Chop and seed the plum tomato and fold into the avocado mixture.
|Cool and refreshing...|
Serve bowls of stoup with 3 wedges of quesadilla along side each bowlful. Pass the Avocado Smash and the plain sour cream for topping stoup or quesadillas.
courtesy Rachel Ray's 30-Minute Meals