- Brienne Boortz
- Roasted Tomato, Red Pepper and Jalapeño Soup with Pepper Jack Quesadillas
Ingredients (for soup)
20 ripe tomatoes
1 c. red bell peppers, cut into quarters
1 onion, chopped into quarters
¼ c. jalapeños
4 cloves of garlic
2 tbsp. ghee (clarified butter) or olive oil
1 to 2 qts. organic chicken broth (depends on your desired thickness)
1 c. heavy whipping cream (optional)
juice of 2 limes (optional)
sea salt to taste
3 c. grated pepper jack cheese
12 6-in. flour tortillas
Directions (for soup)
Grill the tomatoes, bell peppers, onions and jalapeños (remove veins and seeds for milder taste) until blackened on all sides. Simmer the above and the garlic in a large pot with 2 tablespoons of ghee or olive oil on low heat for approximately 1 hour. Add 1 quart of chicken broth and blend in food processor. Add the above to the other quart of chicken broth and heat slowly. At this time you have a choice to: Add 1 cup whipping cream and enjoy, or add lime juice (instead of cream). Serves 6 to 8.
Divide cheese evenly over 6 tortillas. Then top with additional tortillas. Butter lightly. Grill on both sides until cheese is melted. Cut in quarters and enjoy!
I enjoy making this soup in the fall, when all the tomatoes are ready. At my former restaurant, it was more to the French style of cooking. After living in Mexico for seven years, it took a spin to the hotter side. We should have a sign that reads, "If you don't like garlic or jalapeños, go home!"
— Submitted by Crystal Park Cantina owner Anne Armour