5NEWS Grill: Cooking with Cacique
Tortilla Soup with Crispy Tortillas, Queso Fresco & Crema
4 ounces Cacique Queso Fresco, crumbled
2 ounces Cacique Crema Mexicana
1 Tbsp. olive oil
2 tomatoes, washed
4 tomatillos, peeled and washed
1/2 cup yellow onion, diced
1 tsp. chiplte chile canned in adobe sauce, minced
1 garlic clove, minced
1/2 tsp. oregano
1/2 tsp. cumin
6 oz corn tortilla chips (or make your own)
2 quarts chicken stock
1 avocado, medium dice
salt and pepper to taste
In a large soup pot, place olive oil over medium heat.
Add tomatoes, tomatillos, onion, chile, garlic, oregano and cumin.
Sautee for 15 minutes until soft.
Add 5 ounces of the tortilla chips to the pot along with the chicken stock and bring to a boil. Once the soup is boiling, turn down to simmer and cook for 10 minutes.
Season with salt and pepper.
Pour about 6 ounces of soup in a bowl and garnish with the reserved tortilla chips, a drizzle of Cacique Crema Mexicana and crumbles of Cacique Queso Fresco, avocado and a sprig of cilantro.
Queso Fundido del Grito
1/2 package (5 oz) Cacique Pork or Beef Chorizo
1 package Cacique Queso Quesadilla, shredded
1/2 cup fresh poblano pepper, seeded and sliced into 1/2 in strips
1/2 cup white onion, sliced into 1/2 inch strips
1/4 cup finely chopped tomato
1 Tbsp. fresh cilantro, chopped
Tortillas or Chips
Preheat oven to 350 degrees.
In a skillet, cook the chorizo until almost done, drain well.
Add the poblano and onion and cook until tender.
Completely remove pan from heat.
Return to heat and simmer, uncovered for 15 to 20 seconds or until most of the tequila has dissipated.
In a medium casserole or glass dish, stir the cheese with the peppers, chorizo and onions. Bake uncovered 10-15 minutes or until cheese is melted through and slightly golden brown on top.
Sprinkle with tomato and cilantro.
Serve with Tortilla chips.