Tortilla Soup & Steak Quesadilla

I made a Fresh tortilla soup and a skirt steak and goat cheese quesadilla.  I’m not sure it was quite right for spring, might be really tasty in the fall.  Still really tasty in my belly.  The goat cheese and steak was a good combo..but a little heavy.  The tortilla soup ended up a good consistency and a fresh contrast to the quesadilla.

Tortilla soup:

• 2 heirloom tomatoes
• 4 roma tomatoes
• 1 small can of tomato sauce
• 2 shallots
• 3 cloves of garlic
• 1/2 tsp of cumin
• 1/2 tsp chipotle chili powder
• salt
• 1 flour tortilla
• 2 -> 3 cups of chicken stock
• 1 jalepeño pepper
• cilantro
• lime

I grilled the tomatoes, pepper, shallot and garlic, then peeled them all.  A rough chop took care of garlic and shallot.  The tomatoes and pepper were seeded and a diced.  They were tossed in a pot with the chili powder, cumin, and salt and tomato sauce This cooked down for 20 minutes or so.  Then I added about half the chicken stock.  A flour tortilla on the grill was ripped up and tossed into the soup.  I also added about 1/4 cup of crushed corn chips.  Then immersion blender time.  I blended up the soup adding a bit more chicken stock from time to time.  I added a bit of lime zest, a bit of lime juice, a little cilantro followed, then cooked it over medium/low for about 30 minutes, stirring every 10 minutes or so.

The soup went into a bowl with a little avocado crema on top and a drizzle of fresh lime juice.

The steak quesadilla:

• skirt steak
• rub: chipotle chili powder, salt, granulated garlic, cinnamon.
• avocado
• creme fraiche
• jalepeño
• goat cheese crumbles

Rub the skirt steak with the spice mixture, cook for 7 minutes on the grill (direct high) flipping halfway through.  Mix half an avocado with a spoonful of creme fraiche to make a avocado paste.  Take the skirt steak off the grill, let rest for at least 5 minutes.  Spread the avocado paste on a flour tortilla, slice the steak into very thin strips, spread around the quesadilla.  Add the jalepeños (mine were grilled, peeled, seeded, and diced) and sprinkle the goat cheese crumbles.  Cook in a pan with butter for a few minutes a side.

Cut, eat, enjoy!