You know those days where you just wanna curl up with a good book, or crawl under a cozy quilt, put on a good movie and drink hot chocolate? Well, since the grey, wet and gloomy days here in So Cal are few and far between… I’ve been soakin’ up the crazy weather we’ve had the last few weeks! When I was a kiddo, on those cold dreary days, my Mama always made tomato soup & grilled cheese sandwiches. This little meal is Bri and I’s version of that combination. Here’s what you need…
2 or 3 jalapenos (seeded & finely chopped)
1 green bell pepper (seeded and chopped)
1 large onion (finely chopped)
3 ribs celery (finely chopped… getting the picture?)
28oz stewed tomatoes (diced works fine if you have ‘em)
14oz can crushed tomatoes (or tomato sauce)
2 cups chicken stock (a little less if you like your stoup more stewish)
Small bunch of cilantro (finely chopped)
Dash of hot sauce
For the Quesadillas:
2 tbsp canola oil
4 flour/whole wheat tortillas (or one per person)
1 cup shredded Cheddar
1 cup shredded Pepper Jack
First grab your big ol’ soup pot. Add a couple tbsp of canola oil over medium-high heat. Cook the jalapenos, bell pepper, onions, and celery for about 10 minutes until their nice and soft. Then add the crushed & stewed tomatoes and stock and bring it to a bubble. I usually let it cook for about 10-15 minutes to let the flavors come together. Season it with S&P & a dash of hot sauce. Stir in the cilantro right before stirring.
To make the easy peasy quesadillas, Paint one side of a tortilla with canola oil and put it oil side down on a cookie sheet. Sprinkle both Cheddar & Pepper Jack cheese liberally and then put another tortilla on top and brush it with oil as well. Repeat this process until you’ve made enough quesadillas for everyone! Bake at 350 for about 10 minutes. A little tip…I usually flip ‘em with a pancake spatula half way through, and then cut them with a pizza cutter when their done.
Serve up the stoup with a couple wedges of cheesy quesadilla and Enjoy!