Tortilla SoupVegetarian version of spicy, south of the border classic.Serves 4
1 medium yellow onion chopped3 cloves garlic minced1 poblano or other green chili seeded and chopped4 cups vegetable stock, purchased or homemade1 can diced tomatoes with juice6 corn tortillas cut in slivers1/4 cup peanut or other high heat oil1 6 oz chub Fiesta Cheesorizo crumbled1 Avocado slicedCilantro chopped1 lime cut in wedges
Heat 1 TB of oil in large saucepan over medium high heat,
Add onion and stir for 2 minutes,
Add garlic and chili and stir occasionally until onions are translucent,
Add vegetable stock and tomatoes and reduce heat until soup just simmers. Cover and let simmer.
Heat remaining oil over medium high heat,
Fry the tortilla strips until crispy. Drain on paper towels,
Using the same pan, drain all but about 1 TB of oil and reheat to medium high,
Add crumbled Cheesorizo and stir briefly.
Reduce heat to medium low and stir once a minute until Cheesorizo is browned and crispy, about 8-10 minutes.
Gianaclis (gee-on-a-klees) a cheesemaker and a long-time vegetarian, had been craving a spicy, savory, satisfying, sausage-like food to enjoy with eggs, on salads, and in tacos. Gluten intolerance made many of the commonly available products untenable, and soy chorizo brands didn’t cook crisp and seemed sweet and watery.
One night in 2013, midway through a three-day cheesemaking class at her creamery, Pholia Farm, in Oregon, Gianaclis awoke with a start, set up in bed, and said “Cheesorizo”. In her dream, she had envisioned making non-melting cheese, crumbling it, and mixing in spices to create a spicy, fresh sausage-like product that tasted like Mexican chorizo . It sounded so delicious and seemed plausible, so she made her first batch that morning and served it to the cheesemaking class who raved about the flavor and could not believe it didn’t contain meat.
Christine and Gianaclis in 2011
Gianaclis perfected her original Cheesorizo® recipe over many months and after many experiments with spices and flavors and taste tests with family and friends. Her goal then and now, is to use only high quality milk, the best herbs and spices, and never add any fillers or binders – just pure vegetarian cheese and seasonings. Following the perfecting of her Fiesta flavor mix, she created an Italian sausage inspired spice blend and then a breakfast country sausage “Sage” blend. Flavors for all occasions!
Thrilled with the product, Gianaclis and her husband Vern, owners of Pholia Farm Creamery, along with their long-time friends Christine and Bob DeMont decided to combine forces and form Wellmont Farms, LLC to make Cheesorizo® available to everyone. We hope that you are as excited about this new product as we have been. Enjoy!