Ingredients
For the soup:
2 tablespoons of olive or vegetable oil
2 pounds of tomatillos fresh, peeled & chopped
1 medium of onion chopped
1 poblano chili chopped
2 cloves of garlic finely chopped
2 tablespoons of flour, all-purpose
1 teaspoon of cumin ground
1 teaspoon of oregano dried
1 teaspoon of salt
1/2 teaspoon of red pepper ground
3 cups of chicken broth
1 cup of cream
1/2 cup of chopped fresh cilantro
For the quesadillas:
4 10 inch of flour tortillas
2 cups of pepper-jack cheese shredded and divided
1/2 cup of 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.
