Friday the 13th

Despite the date, nothing of note occurred thisFriday.
On the Menu Tonight....

Chunky Tomato Soup
Pepperjack Quesadillas

Chunky Tomato Soup

1 vidalia onion, chopped
2 tbs Becel margerine
2 28 oz cans diced tomatoes, drained & juice reserved
2 tbs brown sugar
3 sachets chicken oxo
1/4 c whipping cream
1 tbs worcestershire sauce
Salt, pepper and hot sauce to taste

In large, heavy-bottomed saucepan, saute onion in Becel until transparent (about 5 min). Add diced tomatoes & brown sugar and cook for 5 min, stirring constantly. Add approx 3 c reserved juice (add water to make up difference) and chicken oxo to tomato mixture. Bring to a boil, lower hean, and simmer for 10 min. Add cream, worcestershire sauce and seasonings. Stir to combine. Serve with quesadillas.

Note: if you prefer cream soups, puree mixture before adding cream and seasonings.

Pepperjack Quesadillas

8 flour tortillas, preferably red or orange
PAM cooking spray
2 c grated pepperjack cheese

Spray large non-stick skillet with Pam. Place one tortilla in pan, sprinkle 1/4 c cheese over it and top with another tortilla. Cook over med-high heat for about 2 min until golden on bottom. Flip tortillas over in pan, cook other side until golden, about 1 min. Slide on to platter and loosely tent with foil to keep warm. Repeat with remaining tortillas and cheese. When all are done, slice each quesadilla in quarters. Serve.

Note: Can be cut in Jack o' Lantern shape for hallowe'en snack, as pictured.