Chicken tortilla soup and smoked gouda quesadilla

Chicken tortilla soup and smoked gouda quesadilla

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Noon Cooking - December 4, 2013

All Around Town Catering's Smoked Gouda Quesadillas and Chicken Tortilla Soup

4 large 12'' tortillas[Preferably La Chiquita brand; today we are using Spinach Herb]

4 Tbsp butter

1 lb smoked Gouda cheese,shredded or grated

Cilantro for garnish

Salsa for dipping

In a large skillet heat your butter,and place tortilla in the sizzling butter. Add cheese and press down on tortilla. Let heat for about a minute, then fold one side onto the other. Press down once again to make sure cheese is melting. Pull tortillas after about 30 more seconds, and cut into quarters or eighths. Arrange on plate with salsa and garnish with cilantro. Use salsa for dipping.

We had tomatillo and tomato salsa to add a holiday color to the dish.

The Chicken tortilla Soup is easy to make. Heat about a tablespoon of olive oil in saucepan, add 1/4 cup diced red onion, 1/4 cup diced red pepper, and a clove of diced garlic. Heat for about 3 minutes,and add about 2 cups of chicken stock, 1 cup diced tomatoes, and a dash of cumin. Heat for about two minutes and add about a small handful of chopped cilantro. Let simmer and add a squeeze of lime juice.

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