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Tortilla Soup with Queso Quesadilla

Servings: 18


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:

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

Variation: Asadero may be used in place of queso quesadilla.

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