MAIN CHALLENGE: ROASTED TOMATO AND RED CHILI SOUP

Main Challenge: Roasted Tomato and Red Chili Soup image

Provided by Jeffrey Saad

Time 45m

Yield 6 appetizer servings

Number Of Ingredients 17

2 tablespoons olive oil
1 yellow onion, sliced
2 red Anaheim chiles, 1 roasted
1 (16-ounce) can San Marzano tomatoes
3 cloves garlic, chopped
1/4 cup chopped cilantro leaves
2 teaspoons salt
1 lime, juiced
Quesadilla Crouton, recipe follows
Cilantro Sour Cream, recipe follows
4 flour tortillas
1 cup shredded Jack/Cheddar cheese mix
1 teaspoon ground cumin
1 cup sour cream
1/4 cup chopped cilantro leaves
1 teaspoon salt
1/2 lime, juiced

Steps:

Heat the oil in a medium pot over medium-high heat and add the onions. Cut 1 chile pepper in half, lengthwise and remove the seeds and veins. Chop the chile and add to the onions; saute until golden brown. Add the tomatoes, garlic, cilantro and salt and bring to a boil. Reduce the heat and simmer for 10 minutes.
Transfer the chile mixture to a blender and puree until smooth.* Return the puree to the pot. Seed and chop the roasted chile and add to the soup along with the lime juice.
Ladle soup into bowls. Then lay a Quesadilla Crouton in the soup and top with a dollop of Cilantro Sour Cream.
Lay 2 tortillas on a working surface. Divide the cheese between the tortillas. Sprinkle the cumin among the tortillas. Top each with the remaining 2 tortillas. Place on grill and cook until golden brown on the outside and the cheese starts to melt.
Cut the quesadillas into 1/2-inch strips. Then cut each strip on an angle to create 2 smaller strips.
Combine all the ingredients in a bowl and stir to combine.