Mexican Style Grilled Cheese and Tomato Soup

  • Green Mountain Gringo® Medium or Garlic Salsa, pureed
    1-16 oz. jar
  • Creamy Tomato Soup
    1 quart
  • Heavy cream
    1 1/2 cups
  • Salt and pepper
    To taste
  • Melted butter
    3 tbsp.
  • 4 flour tortillas
    10 in.
  • Cheddar cheese, shredded
    2 cups
  • Green Mountain Gringo® Medium or Mild Salsa
    6 tbsp.
  • Sour cream, for garnish
    4 tbsp.
  • Green Mountain Gringo® Corn Strips, lightly crushed
    10-15 strips
  • Avocado, medium, diced
    1
  • Preheat the oven to 375 degrees.
  • Place the tomato soup, pureed Green Mountain Gringo® Salsa, heavy cream and a pinch of salt and pepper into a medium-sized sauce pot.
  • Bring to a simmer, stirring often to prevent the soup from scorching.
  • When soup comes to a simmer, turn heat to low and keep warm while preparing the quesadillas.
  • Lightly brush the melted butter on one side of each of the tortillas keeping the buttered side for the outside to be grilled.
  • Place two of the flour tortillas onto a parchment-lined sheet tray.
  • Top each with 1 cup of shredded cheddar cheese and 3 tablespoons of Green Mountain Gringo® Medium or Mild Salsa and spread the ingredients out evenly.
  • Place the other two flour tortillas on top and lightly press down to sandwich them together.
  • Place the quesadillas into the oven to bake for approximately 15 minutes or until golden brown and crispy.
  • Carefully flip each quesadilla with a spatula halfway through the cooking process, so both sides get golden brown and crispy.
  • Organize the sour cream, crushed Green Mountain Gringo® Corn Strips and the diced avocado for topping the soup.
  • Portion the soup evenly between 4 soup bowls.
  • Garnish each soup with 1 tablespoon of sour cream, a pinch of ground corn strips, and some fresh-diced avocado.
  • Cut each quesadilla into 4 or 8 equal wedges, divide evenly and serve on the side.
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