Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 yellow onion, sliced

  3. 2 red Anaheim chiles,

  4. 1 roasted

  5. 1 (16-ounce) can San Marzano tomatoes

  6. 3 cloves garlic, chopped

  7. 2 teaspoons salt

  8. 1 lime, juiced

  9. Quesadilla Crouton, recipe follows

  10. Cilantro Sour Cream, recipe follows

  11. 4 flour tortillas

  12. 1 cup shredded Jack/Cheddar cheese mix

  13. 1 teaspoon ground cumin

  14. 1 cup sour cream

  15. 1/4 cup chopped cilantro leaves

  16. 1 teaspoon salt

  17. 1/2 lime, juiced

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Ladle soup into bowls. Then lay a Quesadilla Crouton in the soup and top with a dollop of Cilantro Sour Cream.

  4. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

  5. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

  6. 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.

  7. Cut the quesadillas into 1/2-inch strips. Then cut each strip on an angle to create 2 smaller strips.

  8. Combine all the ingredients in a bowl and stir to combine.

  9. Copyright 2009 Television Food Network, G.P. All rights reserved


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