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1
Heat the oil in a medium pot over medium-high heat and add the onions.
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2
Cut 1 chile pepper in half, lengthwise and remove the seeds and veins.
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3
Chop the chile and add to the onions; saute until golden brown.
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4
Add the tomatoes, garlic, cilantro and salt and bring to a boil.
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5
Reduce the heat and simmer for 10 minutes.
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6
Transfer the chile mixture to a blender and puree until smooth.
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7
* Return the puree to the pot.
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8
Seed and chop the roasted chile and add to the soup along with the lime juice.
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9
Ladle soup into bowls.
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10
Then lay a Quesadilla Crouton in the soup and top with a dollop of Cilantro Sour Cream.
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11
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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12
Transfer liquid to a blender or food processor and fill it no more than halfway.
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13
If using a blender, release one corner of the lid.
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14
This prevents the vacuum effect that creates heat explosions.
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15
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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16
A viewer, who may not be a professional cook, provided this recipe.
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17
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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18
Lay 2 tortillas on a working surface.
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19
Divide the cheese between the tortillas.
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20
Sprinkle the cumin among the tortillas.
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21
Top each with the remaining 2 tortillas.
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22
Place on grill and cook until golden brown on the outside and the cheese starts to melt.
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23
Cut the quesadillas into 1/2-inch strips.
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24
Then cut each strip on an angle to create 2 smaller strips.
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25
Combine all the ingredients in a bowl and stir to combine.
