Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


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.

Enter the food name below and we'll give you a few ideas.