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This combination of zingy tomatillo soup paired with cheesy quesadillas makes traditional tomato soup and grilled cheese so old school.
Yield:4 Servings
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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
For the soup:
To make each quesadilla:
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