Best 5 Salsa Stoup With Avocado Smash And Double Decker Baked Quesadillas Recipes

Cooking a delicious salsa stoup with avocado smash, accompanied by double decker baked quesadillas, is a culinary journey that promises an explosion of flavors, textures, and aromas. This epicurean adventure starts with a hearty and savory salsa stoup - a delightful concoction of rich tomato broth, simmering with tender chunks of chicken, vegetables, and a medley of vibrant spices. The avocado smash, a velvety and creamy emulsion of ripe avocados, adds a cooling contrast to the stoup's warmth, while the double decker baked quesadillas, filled with melted cheese, grilled chicken, and your favorite toppings, provide a crispy and cheesy complement. Prepare to embark on a culinary voyage that will tantalize your taste buds and leave you craving more.

Here are our top 5 tried and tested recipes!

AVOCADO SMASH

Avocado Smash image

Provided by Stephanie Izard

Time 10m

Yield 2 cups

Number Of Ingredients 3

Ingredients

2 ripe Hass avocados
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt

Steps:

Cut the avocados in half and discard the pits. Using the tip of a paring knife, score the avocado flesh into medium squares. Use a large spoon to scoop out the cubes into a bowl.
Add the lemon juice and salt. Mix, smashing gently with a fork or spoon. The dip should be chunky and well combined.

VEGETABLE QUESADILLAS WITH FRESH SALSA

Vegetable Quesadillas with Fresh Salsa image

Provided by Marge Perry

Categories Bean Cheese Tomato Appetizer Super Bowl Low Cal Cheddar Spinach Healthy Tortillas Self Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

4 medium plum tomatoes, diced
1/4 cup chopped red onion
1/4 cup fresh cilantro, chopped
1 teaspoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) low-sodium red kidney beans, rinsed and drained
1 tablespoon chopped chipotle chiles in adobo
4 fat-free 8-inch flour (or whole-wheat) tortillas
1 avocado, thinly sliced
4 cups baby spinach
1 cup reduced-fat shredded cheddar

Steps:

In a bowl, combine tomatoes, onion, cilantro, juice, cumin and salt. In a second bowl, mash beans; stir in chipotle. Working one at a time, top half of each tortilla with 1/4 avocado slices, 1/4 bean mixture, 1 cup spinach and 4 tablespoons cheese; fold in half. Heat a large nonstick skillet over medium-high heat; add 1 quesadilla and cook, flipping once, until both sides are brown and crispy, 1 to 2 minutes per side. Repeat with remaining quesadillas. Let cool slightly; cut each quesadilla into 3 wedges; serve with tomato salsa.

AVOCADO QUESADILLAS

Avocado Quesadillas image

Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. -Debbie Limas, North Andover, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings (2 quesadillas each).

Number Of Ingredients 7

Ingredients

1 tablespoon canola oil
16 corn tortillas (6 inches)
2 cups shredded Mexican cheese blend
1 cup pico de gallo
1 large ripe avocado, peeled and thinly sliced
3 tablespoons minced fresh cilantro
Additional pico de gallo

Steps:

Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten., Place eight tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas., Cook 3-4 minutes on each side or until lightly browned and cheese is melted. Serve with additional pico de gallo.

Nutrition Facts : Calories 611 calories, Fat 37g fat (15g saturated fat), Cholesterol 50mg cholesterol, Sodium 455mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 12g fiber), Protein 20g protein.

BAKED AVOCADO SALSA

Baked Avocado Salsa image

A great brunch dish and remember avocados are rich in antioxidants. Tomatoes contain lycopene, an antioxidant studied for its part in fighting cancer. Garlic has "immune-enhancing allium compounds (dialyl sultides) that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances." Adapted from Chef Eric Ripert

Provided by gailanng

Categories Avocado

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 ripe avocado
1/4 cup breadcrumbs
1 garlic clove, minced
1 tablespoon grated parmesan cheese
1 tablespoon fresh basil, chopped
1 tablespoon lemon juice
salt & freshly ground black pepper
1/4 cup salsa

Steps:

Preheat oven to 450 degrees.
In a small bowl, combine the bread crumbs, garlic, cheese, basil, lemon juice, salt and pepper; set aside.
Cut the avocado in half and remove pit. Divide the salsa between the two avocado halves. Top with bread crumb mixture. Place on a small baking sheet. Bake for 5 minutes. Serve immediately.

Nutrition Facts : Calories 237.9, Fat 16.2, SaturatedFat 2.8, Cholesterol 2.2, Sodium 338.7, Carbohydrate 21.5, Fiber 7.9, Sugar 2.7, Protein 5.4

SALSA STOUP AND DOUBLE DECKER BAKED QUESADILLAS

Salsa Stoup and Double Decker Baked Quesadillas image

This comes from Rachael Ray's 365 cookbook. This looks like just our thing! We usually have all of these ingredients in the house. YUM-O!

Provided by dicentra

Categories Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
2 jalapeno peppers, seeded and chopped
1 green bell pepper, cored seeded and chopped
1 onion, chopped
3 celery ribs, chopped
3 garlic cloves, chopped
salt and pepper
28 ounces canned stewed tomatoes
28 ounces canned crushed tomatoes
2 cups chicken stock
3 tablespoons fresh cilantro, chopped
48 inches flour tortillas
1 cup cheddar cheese, shredded
3 scallions, chopped
1 cup monterey jack pepper cheese, shredded
sour cream

Steps:

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 sauté 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, oil side down, on a large cookie sheet.
Mix the cheddar with the scallions and divide them between the tortillas evenly.
Top with another tortilla and top each of these 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, and then cool for 5 minutes to set. Cut each into 6 wedges.
Serve each bowl of stoup with 3 wedges of quesadilla and sour cream for topping either.

Nutrition Facts : Calories 718.1, Fat 33.6, SaturatedFat 14.3, Cholesterol 58.4, Sodium 1925.3, Carbohydrate 79.7, Fiber 9.3, Sugar 22.8, Protein 28.5

Tips:

- To make the salsa stoup, use a variety of fresh vegetables, such as tomatoes, onions, peppers, and corn. - Season the salsa stoup with your favorite Mexican spices, such as chili powder, cumin, and oregano. - For the avocado smash, use ripe avocados and season them with lime juice, salt, and pepper. - To make the double-decker baked quesadillas, use a variety of fillings, such as cheese, beans, and vegetables. - Serve the salsa stoup, avocado smash, and double-decker baked quesadillas with your favorite toppings, such as sour cream, guacamole, and salsa.

Conclusion:

This article provides three delicious recipes that are perfect for a Mexican-themed party or gathering. The salsa stoup is a hearty and flavorful soup that is perfect for a cold day. The avocado smash is a simple but delicious appetizer that is sure to please everyone. And the double-decker baked quesadillas are a fun and easy way to enjoy a Mexican classic. With these recipes, you can easily create a delicious and memorable Mexican feast.