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.
Rated 3.5/5 based on 11 customer reviews

CheeseSteak Pizza – Cheese Crust

March 16, 2018


Pizza with no flours or grains. Low carb, keto, gluten free, high protein and easy!


1 package Cheesorizo CheeseSteak

2 TB tomato paste

1 tsp dried basil

1 tsp dried oregano

1 clove garlic minced

2 TB olive oil

3 sun dried tomatoes

4 dried shitake mushrooms

Broccoli spears

2 oz grated mozzarella

1 TB grated parmesan

1 TB Cheesorizo Basil Oregano Cheese Sausage


Preheat oven to 350F

Brush baking sheet with 1 tsp olive oil, brush top of CheeseSteak with another teaspoon and bake, turning every 10 minutes until firm and golden brown.

Soak dried tomatoes and mushrooms in enough hot water to cover for 10 minutes then drain and chop

Mix tomato paste, spices, and remaining olive oil

Top baked CheeseSteak with sauce, cheeses, broccoli, dried tomatoes and mushrooms and bake until cheese is melted