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extra-virgin olive oil chorizo yellow onion garlic chili powder ground cumin salt puree chicken flour tortillas shredded Monterey Pepper scallions fresh cilantro tomatoes
Viewed: 61 - Published at: 5 years agoIngredients
- 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
- 1/2 pound chorizo, casing removed, finely chopped
- 1 large yellow onion, chopped
- 3 large garlic cloves, chopped
- 1 tablespoon chili powder (a palmful)
- 1 1/2 teaspoons ground cumin (half a palmful)
- Salt and freshly ground black pepper
- 1 10-ounce box frozen cooked butternut squash puree, defrosted
- 1 quart chicken stock or broth
- 4 12-inch flour tortillas
- 2 cups shredded Monterey Pepper Jack or smoked Cheddar cheese
- 4 scallions, finely chopped
- 1/2 cup fresh cilantro leaves (a generous handful), chopped
- 2 small plum tomatoes, seeded and chopped
Method
- Preheat a large soup pot over medium-high heat.
- Add the EVOO, then add the chopped chorizo and cook, stirring frequently, for 2 minutes.
- Add the onions, garlic, chili powder, cumin, salt, and pepper.
- Continue to cook for 3 minutes.
- Stir in the butternut squash puree.
- Add the chicken stock, bring to a simmer, and cook for 10 to 15 minutes.
- While the soup is cooking, preheat a nonstick skillet or griddle pan to high heat.
- Blister a flour tortilla for 20 seconds, then flip.
- Cover half the tortilla surface with some of the shredded cheese, chopped scallions, cilantro, and tomatoes, and season with salt and pepper.
- Fold the tortilla in half and cook for a minute longer, 30 seconds on each side, pressing down gently with a spatula.
- Repeat with the remaining 3 flour tortillas.
- Cut the quesadillas into 4 wedges and serve alongside the soup.
