SOUPS AND SIDES

Recipes

Corn Tortilla Quesadillas

Cream of Broccoli Soup

Herbed Flatbread

Mexican Meatball Soup

All Recipes (Recipe Card Format)

CORN TORTILLA QUESADILLAS

• 6 fresh corn tortillas
• 1 c. Mexican cheese blend that includes Queso Quesadilla
  

Microwave tortillas for 30 seconds. Heat an iron skillet or a heavy pan over medium heat. Place cheese on one side of the tortilla, and then fold over. Cook in pan for 1 minute per side. Do the same with the remaining corn tortillas. Wrap tortillas in a towl to keep them warm. Serve immediately with Mexican Meatball Soup. Makes 6 corns quesadillas.

CREAM OF BROCCOLI SOUP

• 4 1/2 c. water, divided
• 1 14 oz. pkg. frozen, chopped broccoli
• 3/4 c. onion, finely chopped
• 1 t. salt
• 1 t. garlic powder
• 1/2 t. pepper
• 8 oz. American cheese slices, torn
• 1/4 c. butter
• 1 c. cream
• 1 c. milk
• 1/3 c. flour
• fresh parsley or green onion (optional)
  

In a large saucepan, bring 4 c. water to boil. Add broccoli and onion, and boil 10 minutes. Add seasonings and cheese. Stir until cheese melts. Add butter, cream, and milk. Stir until butter melts. Slowly add 1/2 c. water to flour, stirring rapidly. Add to soup mixture. Cook and stir until soup is thickened. Garnish with parsley or green onion if desired.

HERBED FLATBREAD

• 3 c. flour, divided
• 1 envelope quick-rise yeast
• 3/4 t. salt
• 1 T. fresh rosemary, chopped
• 1 c. water
• 2 T. olive oil
• 3 T. butter, melted and divided
• 1/2 t. garlic powder
• 1/2 t. dried oregano
• 1 t. dried basil
• 3 T. Parmesan cheese, grated

Combine 1 c. of the flour, yeast, and salt in a large bowl. Heat rosemary, water, and oil in a saucepan until very warm. Beat water mixture into flour mixture. Beat in 1 1/2 c. of the remaining flour, 1/2 cup at a time, to make a soft dough. Knead dough on a floured surface until smooth and elastic for 5 minutes, working in remaining 1/2 c. flour. Shape into a ball. Cover; let rest 10 minutes. Roll out dough on a floured surface to fit 15” x 11” greased jellyroll pan. Make indentations all over the surface of dough, pressing almost to the bottom of the pan. Let rise until almost doubled, 30 minutes. Bake at 400° for 15 minutes.

MEXICAN MEATBALL SOUP
(Sopa de Albondigas)

Soup

• 1 T. olive oil
• 1 medium onion, chopped
• 1 clove of garlic, minced
• 4 c. water
• 1 tomato bouillon (Caldo de Tomate)
• 1 14.5 oz. can diced tomato
• 2 medium or 4 small red potatoes, peeled and cubed
• 1 t. salt
• 1/2 t. salt
• 1/2 t. pepper
• 1 t. dried oregano
• 1 15.25 oz. can sweet corn, drained
• 2 medium zucchinis, cubed
• 1 T. cilantro, chopped
• 1 lime, cut into wedges

Meatballs

• 1/2 lb. lean ground sirloin
• 1/4 c. long grain rice, uncooked
• 1/4 t. ground cumin
• 1 t. dried oregano
• 1/2 t. pepper
• 1 t. salt
• 1 t. olive oil
• 1/2 t. dried mint
• 1 T. cilantro, chopped

In large saucepan, cook oil and onion until soft. Add garlic, and sauté just for 15 seconds. Stir in water, bouillon, and diced tomatoes. Bring to boiling; add potatoes, salt, pepper, and dried oregano. Simmer for 5 minutes.

Meanwhile, combine all the ingredients for the meatballs; mix well. Form mixture into small meatballs. Add the meatballs a few at a time to the simmering soup, and thenadd the corn and zucchini. Return soup to boiling; add cilantro, reduce heat, and simmer soup for about 30 minutes or until meatballs and vegetables are done.

Spritz lime over each soup serving. Garnish with cilantro if desired.

Serves 6-8