Cream of Tomatillo Soup with Pico-Jack Grilled Quesadillas - Circulon Cookware
This combination of zingy tomatillo soup paired with cheesy quesadillas makes traditional tomato soup and grilled cheese so old school.
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Cooking tools:
- Immersion blender
- Blender
- Food processor
- Stockpot
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
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
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