2 jalapeno peppers, seeded and chopped

1 green bell pepper, cored, seeded, and chopped

1 large onion, chopped

3 celery ribs, chopped with greens

3 garlic cloves, chopped

salt and freshly ground black pepper

1 28oz can stewed tomatoes

1 28oz can crushed tomatoes

2 C. vegetable or chicken stock or broth

3 T. chopped fresh cilantro

6 6-8″ flour tortillas

1 C. shredded cheddar

3 scallions, chopped

1 C. shredded pepper jack

sour cream, for garnish

 

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 saute 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, oiled side down, on a large cookie sheet. Mix the cheddar with the scallions and divide 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 the tops with oil. Bake the quesadillas for 10 minutes, then cool for 5 minutes to set. Cut each into 6 wedges. Serve each bowl of stoup with 3 wedges of quesadilla alongside and sour cream for topping either.

 

Yield:

Calories:

Fat:

Fiber: