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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Fiesta Enchiladas with Winter Veggies

January 21, 2017

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Winter veggies and spicy, satisfying Fiesta Cheesorizo combine to make this dish a sure hit! Use the homemade enchilada sauce recipe or to save time, buy one already made.

Ingredients

The Sauce

2 16 oz cans diced tomatoes or tomato puree

1 small onion chopped

2 cloves

2 TB olive oil

2 TB chili powder (we like ancho)

1 tsp ground cumin

1 tsp oregano

1/4 tsp salt or to taste

1/4 tsp pepper

The Filling

1 acorn squash cut in half and seeded

4 TB olive oil

1 chub Fiesta Cheesorizo crumbled

3-4 Zucchini squash sliced

1/2 red onion chopped

The Rest

10-12 large corn tortillas

1/4 cup cheddar cheese grated

Cilantro chopped

Directions

The Sauce

Saute onions and garlic until translucent

Add the rest of the ingredients for sauce and simmer over low heat while you prepare filling

The Filling

Roast squash with cut side down on parchment paper at 350F until tender - about 20-30 minutes

In skillet over medium high, heat oil and saute onion briefly, then add Cheesorizo and cook until Cheesorizo is golden brown

Add Zucchini and cook until only slightly tender, remove from heat

When acorn squash is tender, scoop the insides out and combine with the rest of the filling

The Assembly

Dip each tortilla into simmering sauce until it is pliable, about 30-60 seconds

I a 9x13 baking dish add a thin layer of sauce and place tortilla at bottom then add a few spoonfuls of filling

Fold edges over and roll to place edges down

Continue until filling is used up

Cover with foil and return to oven until heated through, about 10-15 minutes

Serve

Place enchiladas on individual plates and add more sauce then top with cheese and cilantro

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