Ingredients
For the soup:
2 tablespoons olive or vegetable oil
2 pounds fresh tomatillos, peeled and chopped
1 medium onion, chopped
1 poblano chili, chopped
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground red pepper
3 cups chicken broth
1 cup cream
1/2 cup chopped fresh cilantro
For the quesadillas:
4 10-inch flour tortillas
2 cups shredded pepper-jack cheese , divided
1/2 cup pico de gallo, divided
Directions
For the soup:
- In 5 1/2-quart stockpot, heat oil over medium-high heat. Cook and stir tomatillos, onion, poblano and garlic 10 minutes or until vegetables are softened. Stir in flour, oregano, salt and red pepper. Gradually stir in broth. Heat to boiling; simmer uncovered 1 minute.
- Working in batches, puree soup in blender or food processor; return to stockpot. (Or, use an immersion blender to puree soup in stockpot.) Stir in cream and cilantro; heat through.
To make each quesadilla:
- Place 1/2 cup (2 ounces) shredded pepper-jack cheese on one half of 10-inch flour tortilla. Top with 2 tablespoons pico de gallo. Fold in half. Grill in large nonstick skillet over medium heat 3 to 4 minutes, turning halfway through cooking. Remove from skillet. Cut into 4 wedges.