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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Stuffed Acorn Squash

January 9, 2017


Healthy and hearty - roasted acorn squash stuffed with Portabello mushrooms and Sage Cheesorizo®


2 Acorn or other small round winter squash

1 Chub Sage Cheesorizo®

2 Large Portabello mushrooms or equivelent amount of any mushroom chopped

1 medium onion chopped

3 cloves garlic minced

2 sprigs fresh sage (more if also using as a garnish)

2 TB or more olive oil

Salt and pepper


The Squash

Oven to 450 F

Cut squash in half, remove seeds, brush cut sides with half of the olive oil

Place cut side down on a baking sheet or dish lined with parchment (optional).

Roast at 450 F for 30 minutes or until the sides are tender

The Filling

Heat a cast iron or non-stick skillet over medium to medium high (if using stainless, use more olive oil)

Add remaining olive oil

Add onion and garlic and saute until translucent

Crumble in Cheesorizo and continue to saute until golden brown

Stir in chopped mushrooms and saute until tender

Stir in minced sage leaves

Stuff the Squash

Remove squash from oven and reduce heat to 350 F

Turn squash over and sprinkle with salt and pepper. Tip, you can cut a bit of the end of each squash off to make it sit evenly

Fill each cavity with mixture

Return to oven and bake at 350 F for 10-15 minutes