Main Challenge: Roasted Tomato and Red Chili Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 |
Directions:
1. Soup:
2. 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.
3. 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.
4. Ladle soup into bowls. Then lay a Quesadilla Crouton in the soup and top with a dollop of Cilantro Sour Cream.
5. *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.
6. 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.
7. Quesadilla Crouton:
8. 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.
9. Cut the quesadillas into 1/2-inch strips. Then cut each strip on an angle to create 2 smaller strips.
10. Cilantro Sour Cream:
11. Combine all the ingredients in a bowl and stir to combine.
12. Copyright 2009 Television Food Network, G.P. All rights reserved
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