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Add a photoServings: 8
Ingredients
- 6 x ears corn roasted
- 2 Tbsp. unsalted butter
- 1 Tbsp. extra virgin olive oil
- 1 x Spanish onion finely diced
- 1 Tbsp. chopped garlic
- 1 c. dry white wine
- 5 c. vegetable stock
- 1 c. heavy cream
- Â Â Fresh chives finely sliced
- 8 ounce chorizo
- 6 x flour tortillas - (8" dia)
- 1/2 c. crumbled goat cheese
- 1/2 c. grated Monterey Jack cheese
- 2 Tbsp. finely-minced cilantro
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Roasted Corn Soup: Scrape the kernels from each ear of corn with a sharp knife.
- In a large saucepan over medium heat, heat the butter and oil. Add in the onion and garlic and cook till soft. Raise the heat to high, add in the wine and cook till reduced.
- Reduce the heat to medium, add in the corn and sweat for 5 min. Add in the stock and bring to a boil. Reduce the heat and simmer, uncovered for 20 min.
- Place the mix, in batches, into a blender and blend till smooth. Return the mix to the pan and heat over medium-low heat. Stir in the cream and cook, till warm, about 1 minute. Divide among 8 bowls and garnish with chives.
- Chorizo And Goat Cheese Quesadilla: In a skillet over medium-high heat, cook the chorizo for 10 to 12 min. Peel and slice thin.
- Preheat the oven to 450 degrees. Place 4 tortillas on an ungreased baking sheet. Divide the cheeses, chorizo and cilantro among the 4 tortillas and season with salt and pepper to taste. Stack to make two 2 layered tortillas and top with the remaining 2 tortillas.
- Bake for 8 to 12 min till golden and cheese has melted. Slice into sixths and serve along side soup.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 8 servings | |
| Calories 347 | |
| Calories from Fat 236 | 68% |
| Total Fat 26.53g | 33% |
| Saturated Fat 13.14g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 1042mg | 43% |
| Potassium 256mg | 7% |
| Total Carbs 9.99g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.02g | 2% |
| Protein 12.67g | 20% |
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