Southwestern Recipes

Tortilla Soup with Queso Quesadilla

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

  1. Heat soup kettle with 4 ounces of butter; add corn; sauté until golden.
  2. Add poblanos, bell peppers, onion, and garlic, sauté for 2 to 3 minutes.
  3. Add celery, cactus, and zucchini; sauté for another 2 minutes.
  4. Add tomato paste, diced tomatoes, and all other ingredients.
  5. Add beef and chicken stock, and simmer for 1 hour and 30 minutes.
  6. 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



God's Rainbow - Noahic Covenant