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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Holiday Stuffing

December 5, 2017


Simple and delicious holiday stuffing or dressing using Sage Black Pepper Cheesorizo


8 cups dried bread cubes, unseasoned (you can make your own by baking cubed bread on a cookie sheet until crunchy)

1 chub Sage Black Pepper Cheesorizo

1 small onion

4 stalks celery

1/2 cup fresh cranberries

1/4 cup butter or olive oil (or combination)

2 cups liquid - broth, white wine, etc.


Chop onion and celery and saute in butter until translucent

In a bowl, combine sauted veggies, cranberries, and crumbled Cheesorizo. Mix well

Just before filling the Turkey or baking, mix in liquid.

If not baking in turkey, bake in a covered dish at 350 F for about 45 minutes.

Options: For stuffing, add 2 eggs and mix in to help the mixture stick together well