Rachel Ray: Salsa Stoup & Double-Decker Bakes Quesadillas

Salsa Stoup:

2 T veg oil
2 jalepeno peppers (seeded and chopped)
1 green bell pepper (chopped)
1 onion (chopped)
3 celery ribs (chopped)
3 garlic cloves
S & P
28 oz stewed tomatoes
28 oz crushed tomatoes
2 C chicken broth
3 T cilantro (chopped)

Heat a medium soup pot over med-high heat. Add the veg oil, jalepenos, peppers, onions, celery and garlic. Season with S & P and saute for 5 minutes. All the tomatoes and stock and bring to a boil. Reduce heat and simmer. Stir in the cilantro and lightly heat until ready to serve. Serves 4-6.
Okay okay.....I am definitely NOT the biggest fan of this. While it was good (with a solid kick of spice), the stewed tomatoes freaked me out. Weird I know. The husband was not a fan either.  I did not save it because I knew he would not eat it again so for us it was a waste. However, I did pat myself on the back for chopping all those veggies!

Wow a picture of a quesadilla.

Double-Decker Baked Quesadillas:
6 6-8 flour tortialls (I used wheat)
1 C shredded cheddar cheese
3 scallions (chopped)
1 C shredded pepper jack
Sour cream for garnish
Creamy Italian Chicken Leftovers - NOT from Rachel Ray!

Using veg oil, brush on one side of each tortilla. Place oil side down on a baking sheet. Mix the cheddar cheese and scallions, divide between the tortillas and place a tortilla on top. On top of this tortilla add the pepper jack cheese and the creamy Italian chicken leftovers. Set a final tortilla on top and brush with veg oil. Bake in the oven at 300 degrees for 10 minutes. Cut into wedges. Add sour cream (or whatever you want) as garnish. Serves.......well however many wedges you cut!
I love love loved this recipe!!! I added the chicken because I had leftovers and because J has to have some kind of meat in his dinner or he doesn't consider it a dinner - ha! He was a huge fan as was I. I would also make these for an appetizer if need be.