| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 6 appetizer servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 6 appetizer servings |
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, sliced
- 2 red Anaheim chiles, 1 roasted
- 1 (16-ounce) can San Marzano tomatoes
- 3 cloves garlic, chopped
- 1/4 cup chopped cilantro leaves
- 2 teaspoons salt
- 1 lime, juiced
- Quesadilla Crouton, recipe follows
- Cilantro Sour Cream, recipe follows
- 4 flour tortillas
- 1 cup shredded Jack/Cheddar cheese mix
- 1 teaspoon ground cumin
- 1 cup sour cream
- 1/4 cup chopped cilantro leaves
- 1 teaspoon salt
- 1/2 lime, juiced
Instructions
- Heat the oil in a medium pot over medium-high heat and add the onions. Cut 1 chile pepper in half, lengthwise and remove the seeds and veins. Chop the chile and add to the onions; saute until golden brown. Add the tomatoes, garlic, cilantro and salt and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Transfer the chile mixture to a blender and puree until smooth.* Return the puree to the pot. Seed and chop the roasted chile and add to the soup along with the lime juice.
- Ladle soup into bowls. Then lay a Quesadilla Crouton in the soup and top with a dollop of Cilantro Sour Cream.
- Lay 2 tortillas on a working surface. Divide the cheese between the tortillas. Sprinkle the cumin among the tortillas. Top each with the remaining 2 tortillas. Place on grill and cook until golden brown on the outside and the cheese starts to melt.
- Cut the quesadillas into 1/2-inch strips. Then cut each strip on an angle to create 2 smaller strips.
- Combine all the ingredients in a bowl and stir to combine.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 337 |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 10 g |
| Cholesterol | 42 mg |
| Sodium | 532 mg |
| Serving Size | 1 of 6 servings |
| Calories | 337 |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 10 g |
| Cholesterol | 42 mg |
| Sodium | 532 mg |
Reviews
We love rd peppers, used homegrown that we had frozen last summer. Jeffrey has so many lovely recipes. Will you get him to submit more?
THE HIT OF THE NEIGHBORHOOD POT LUCK PARTY. HAD TO GIVE OUT MANY COPIES OF THIS RECIPE. ANOTHER WINNER FROM JEFF. ONLY THING I CHANGED WAS TO USE MEXICAN CREMA INSTEAD OF SOUR CREAM. WISH YOU HAD WON…YOU HAD A LOT TO OFFER.
We had this last night and as with all your recipes it was great. We’ ve had your steak and Harissa sandwich 3 times and we love it.
Thanks, man
Al
Thanks, man
Al
I used peppers and tomatoes from my garden, what a great recipe. I skipped the crouton and went right for the cilantro cream sauce.
This hit the spot. A nice bite to it, yet not overpoweringly hot. Easy to prepare, I let it simmer in my crock pot. My husband likes a little spice in his food, this was well received. I love Jeffrey’s recipes-I plan to try them all.