Tortilla Soup Vegetarian version of spicy, south of the border classic. Serves 4 Ingredients: 1 medium yellow onion chopped 3 cloves garlic minced 1 poblano or other green chili seeded and chopped 4 cups vegetable stock, purchased or homemade 1 can diced tomatoes with juice 6 corn tortillas cut in slivers 1/4 cup peanut or other high heat oil 1 6 oz chub Fiesta Cheesorizo crumbled 1 Avocado sliced Cilantro chopped 1 lime cut in wedges Instructions: The Soup: 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. The Toppings: 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.
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CheeseSausage and Egg NoMuffin

March 16, 2018


Low carb, ketogenic, vegetarian, satisfying, out of this world breakfast


1/4 package Gia's Cheesozizo Cheese Sausage any flavor (Ancho Chili Cumin pictured)

1/2 Gia's Cheesorizo CheeseSteak

1 whole egg

1/2 avocado

1 TB butter

1 TB olive oil

1 TB Yumm Garlic Yumm Sauce* OR garlic aoili (*Product of Cafe Yumm and available via retail outlets and online)


Heat half of olive oil and saute CheeseSausage until golden brown, set aside

Heat other half of olive oil and saute CheeseSteak on both sides until heated through, place on plate

Heat butter and cook egg to desired consistency

Top CheesSteak with egg, add Cheese Sausage, slice avocado, and top with Yumm Sauce or garlic mayo.

Add hot sauce if desired