Southwestern Recipes
Tortilla Soup with Queso Quesadilla
Ingredients
- 4 ounces butter
- 12 ounces kernel corn, roasted
- 2 poblano peppers, diced
- 3 green bell peppers, diced
- 2 onions, diced
- 3 tablespoons fresh garlic, minced
- 1 stalk fresh celery, chopped
- 4 cactus pads (nopalitos), cut into strips
- 1 zucchini, diced
- 4 ounces tomato paste
- 2 to 3 fresh tomatoes, peeled, diced
- 1 bunch cilantro, chopped
- 1 teaspoon oregano (powder)
- 1 1/2 teaspoons cumin (toasted)
- 3 teaspoons chili powder (or Ancho paste)
- 1 pinch cayenne pepper
- 1/2 gallon beef consommé
- 1/2 gallon chicken broth
- Salt and pepper to taste
- Julienne or fried tortilla chips
- Wisconsin queso quesadilla cheese*
* Asadero may be used in place of queso quesadilla.
Instructions
- Heat soup kettle with 4 ounces of butter; add corn; sauté until golden.
- Add poblanos, bell peppers, onion, and garlic, sauté for 2 to 3 minutes.
- Add celery, cactus, and zucchini; sauté for another 2 minutes.
- Add tomato paste, diced tomatoes, and all other ingredients.
- Add beef and chicken stock, and simmer for 1 hour and 30 minutes.
- Garnish with julienne of fried tortilla chips and grated queso quesadilla.
Yield: 16 to 20 servings
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin