Ingredients

2 tablespoons Extra-virgin olive oil, 2 turns of pan, plus some for brushing tortillas
2 Jalapeno peppers, seeded and chopped
1 Green bell pepper, seeded and chopped
1 Large onion, chopped
3 Ribs celery, chopped with greens
3 cloves Garlic, chopped
Salt and pepper
1 (28-ounce) can Stewed tomatoes
1 can Crushed tomatoes
2 cups Vegetable or chicken stock
3 tablespoons Chopped cilantro or flat-leaf parsley
6 Flour tortillas, 6 to 8 inches
1 cup Shredded Cheddar, available in pouches on dairy aisle
3 Scallions, chopped
4 ounce Brick Pepper Jack or chipotle cheese, shredded, about 1 cup
Sour cream, to pass at table
Avocado Smash:
1 Avocado
2 tablespoons Chopped cilantro leaves
3 Scallions, thinly sliced
1 Lime, juiced
1 cup Sour cream
Salt and freshly ground black pepper
1 Plum tomato, finely chopped
Remove 1 avocado flesh to a bowl. Add the cilantro and scallions. Pop the lime in the microwave for a few seconds. Add the juice of 1 lime, the sour cream, and season with salt and pepper. With a fork or spoon, smash up the mixture, leaving chunks for a good consistency.
Chop and seed the plum tomato and fold into avocado. Serve.

Description

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