Dinner Tonight: Chips and Salsa with a Twist

Tonight I made Salsa Stoup and Double-Decker Baked Quesadillas from Rachael Ray's 365: No Repeats cookbook.  I love that cookbook because it's filled with so much variety.  I can't stand eating the same thing every week, and that book always gives me new and creative meal ideas.


First I sauteed jalapeno, red bell pepper, onion, celery, and garlic in vegetable oil.  

 Then I added crushed and stewed tomatoes, chicken stock, and cilantro.  I let the soup simmer while I baked the quesadillas.

To make the quesadillas, I sprinkled cheddar cheese and chopped scallions on a tortilla, then added another tortilla and topped it with pepper jack cheese.  Finally I topped that with another tortilla and brushed it with some vegetable oil.  I baked the quesadillas in the oven (350-375 degrees) for 10 minutes.


I ended up pureeing the soup with my immersion blender, one, because I like a smoother texture to my salsa so I figured I would feel the same way about the salsa soup, and two, because I seem to be addicted to blending things.  As it turns out, I really liked the soup as something to dip my quesadilla in, but I didn't love it on it's own.  It doesn't surprise me at all that I only want vegetables if they're somehow an excuse for me to eat more cheese and bread.  

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