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.
Q: Do I have to cook Cheesorizo® before using it?
A: While cooking brings out the best in our cheese sausage by caramelizing the milk sugars and giving it a great, meaty texture, you can use Cheesorizo® straight from the casing as a spread, crumbled into a wrap, or however you like!
Q: Why doesn’t Cheesorizo® melt?
A: Most cheeses will melt or ooze when heated, but some varieties lack the ability to melt due to the way they are made. Other examples of cheeses that won’t melt are Mexican Queso Fresco, Indian Paneer, and Greek Haloumi.
Q: Why does Cheesorizo® last so long if unopened?
A: Because our product is very low in moisture (unlike most fresh cheeses) and the package contains almost no oxygen it will last at least four weeks if unopened and indefinitely if frozen. Once opened it will last for about 2 weeks if stored properly.
Q: When I cook meat sausage it shrinks and I don’t need to add oil, why is Cheeseorizo® so different?
A: Meat sausages are made using a lot of fat from the animal, which is good! Cheesorizo®, on the other hand, uses only the small amount of fat in the milk and a little bit of healthy, extra-virgin olive oil. So when you cook it, it fluffs up and doesn’t shrink and you will need to add a bit of oil to keep it from sticking to the pan.
Q: I noticed that you add nutritional yeast to Cheesorizo®, why?
A: Nutritional yeast – a natural, deactivated yeast – is not only very flavorful, but is also high in B vitamins, making it very appealing for we vegetarians as well as anyone who is health conscious.
Q: What is the difference between nutritional yeast and autolyzed yeast extract, which Cheesorizo® doesn’t contain, but many products do?
A: While both might contain the word yeast they are not the same thing! Autolyzed yeast extract is used to provide a source of glutamic acid (basically monosodium glutamate or MSG) which is a way to cheaply boost flavor in foods.
Q. How much does it cost?
A. The suggested retail price for a 6 oz chub of Cheesorizo® is 5.99. Some retailers might sell it for a bit less and some a bit more.