|
|
|
MailTribune.com
  • Black-Bean Soup and Quesadillas

    ready in: 35 minutes
    • email print
  • 4 strips bacon, diced
    1 white onion, peeled and finely chopped
    1 red bell pepper, cored and finely chopped
    1 (29-ounce) can black beans, drained and rinsed
    3 cups chicken broth
    1/2 teaspoon dried Mexican oregano (or other oregano)
    4 flour tortillas, 6 inches in diameter
    1 cup or more grated Chihuahua cheese, or other good melting cheese
    2 poblano chilies, roasted, peeled and cut into thin strips
    Chopped, fresh cilantro, for garnish
    Crema or sour cream, for garnish
    1 lime, quartered, for serving
    In a large Dutch oven or saucepan over medium heat, cook the bacon until fat is rendered and bacon is crisp; transfer bacon to a paper towel-lined plate to drain.
    Add the onion and red pepper to pan; cook in bacon fat until vegetables begin to soften, for about 5 minutes. Add the beans, chicken broth and oregano; heat over medium-low until soup is hot, for about 10 minutes. Stir in reserved bacon.
    Meanwhile, place 2 of the tortillas on a flat surface; sprinkle with the cheese. Divide poblanos over tops. Cover with remaining 2 tortillas. Cook in a skillet or on a griddle over medium heat, flipping once, until cheese melts and tortillas brown slightly, for about 2 minutes per side. Cut each quesadilla in quarters.
    Divide soup among 4 bowls; top with the cilantro and a dollop of crema or sour cream. Serve with quesadillas alongside, passing lime quarters for squirting into soup.
    Makes 4 servings.
Reader Reaction
      • calendar