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

Ultimate Grilled Cheese Sandwich – no Bread!

March 16, 2018


Low-carb, ketogenic and awesome! Super filling and satisfying.


1 Cheesorizo Cheesesteak cut in half

1 oz grated cheddar

1 oz garlic curds chopped (or any other cheese you like!)

1 TB butter or olive oil

1 Tsp spicy mustard

Optional Onion slices grilled in butter

Optional (but awesome) Cheesorizo Cheese Sausage crumbles


In non-stick or cast iron pan heat butter or olive oil to medium high

Saute Cheesesteak slices on both sides until warm, about 2 min per side

Spread mustard on both sides of steak and add cheese to each side and turn heat to low, cover with a lid and cook for 1 minute

Put two halves of sandwich together and continue to heat, covered, until cheese is melted, turn if necessary

Serve with grilled onions. Kimchi is great on the side too, and even better, Cheeseorizo Cheese Sausage crumbles added to melting cheese