Salsa Stoup and Double Decker Baked Quesadillas
Warm up your dinner table with this hearty and flavorful Salsa Stoup and Double Decker Baked Quesadillas recipe! This one-pot wonder combines the bold, smoky flavors of cumin, chili powder, and paprika with the freshness of diced vegetables, black beans, and sweet corn, all simmered in a savory tomato and vegetable broth base. Paired with crisp and gooey double-decker quesadillas layered with refried beans and melted cheese, this meal is a true comfort food delight. Perfect for weeknight dinners or casual gatherings, this recipe is quick to make, taking just 45 minutes from prep to plate, and serves 4 generously. Don’t forget to top your bowls of stoup with salsa, sour cream, and a sprinkle of cilantro for that final burst of flavor, and serve the cheesy quesadilla wedges for dipping perfection. A cozy, crowd-pleasing fusion of soup and Tex-Mex indulgence!
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Recipe Information
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 28 oz canned diced tomatoes
- 15 oz black beans, drained and rinsed
- 1 cup frozen corn kernels
- 4 cups vegetable broth
- 1.5 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 4 large tortillas (flour or corn)
- 2 cups shredded cheese (cheddar or Monterey jack)
- 1 cup refried beans
- 2 tbsp butter, melted
- 0.5 cup salsa
- 0.5 cup sour cream (optional, for serving)
- 2 tbsp cilantro, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Add minced garlic, red bell pepper, and green bell pepper to the pot. Cook for an additional 3-4 minutes until the peppers begin to soften.
Stir in the canned diced tomatoes (with juice), black beans, frozen corn, and vegetable broth. Bring the mixture to a simmer.
Add ground cumin, chili powder, paprika, salt, and black pepper to the pot. Stir to combine and let the soup simmer for 15-20 minutes to blend the flavors.
While the soup is simmering, preheat your oven to 375°F (190°C) and assemble the quesadillas. Place one tortilla on a baking sheet.
Spread half of the refried beans evenly over the tortilla. Sprinkle 1 cup of shredded cheese on top, then lay a second tortilla over it to form a double-decker.
Brush the top of the quesadilla with melted butter. Repeat the process with the remaining two tortillas, refried beans, and cheese to create a second double-decker quesadilla.
Bake the quesadillas in the preheated oven for 8-10 minutes, or until the tortillas are crispy and the cheese is melted.
Once the soup has finished simmering, ladle it into bowls. Top each bowl with a spoonful of salsa, optional sour cream, and fresh cilantro for garnish.
Cut the baked quesadillas into wedges and serve alongside the salsa stoup. Enjoy this comforting and flavorful meal!
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 21.2 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 646 mg | 50% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1900 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
