Cream of Tomatillo Soup with Pico-Jack Grilled Quesadillas - Circulon Cookware

Ingredients

• 2 tablespoons of olive or vegetable oil
• 2 pounds of tomatillos fresh, peeled & chopped
• 1 medium of onion chopped
• 1 poblano chili chopped
• 2 cloves of garlic finely chopped
• 2 tablespoons of flour, all-purpose
• 1 teaspoon of cumin ground
• 1 teaspoon of oregano dried
• 1 teaspoon of salt
• 1/2 teaspoon of red pepper ground
• 3 cups of chicken broth
• 1 cup of cream
• 1/2 cup of chopped fresh cilantro
• 4 10 inch of flour tortillas
• 2 cups of pepper-jack cheese shredded and divided
• 1/2 cup of pico de gallo divided