Servings: 18
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 (nonpalitos) cut in 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
Cooking Directions:
Preheat 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 cheese.
Yield: 16 to 20 servings
Variation: Wisconsin Asadero may be used in place of Queso Quesadilla