A comforting soup flavoured with four different types of chillies, served with grilled cheese Quesadillas.
This is essentially soup and sandwiches – comfort food, Mexican style.
The soup is flavoured with four different chillies – Ancho, Guajillo, Chipotle and red chillies. The soup is rich, Smokey and very delicious with its flavour coming from a wonderful paste made from pan roasting the chillies along with tomatoes bell peppers, garlic, onions and spices. Charring these in a pan before blending makes such a difference and really brings the flavours to life. Diced carrot and celery are fried, stock is added, then the paste followed by a good simmer. Before serving diced bell peppers, more sliced red chillies, diced onion and some fresh coriander leaf are added to give the soup texture and freshness.
The Quesadillas are the perfect accompaniment and very easy to make – just don’t tell anyone how easy! They can be made in minutes, and eaten even quicker.
Soup gives 4 portions
Quesadillas recipe for 2 persons
Cooking time 40 minutes
Ingredients and Method
For the Mexican Chilli Soup
1 stick celery – dice
1 medium size carrot – peel, dice
1-2 tbsp. olive oil
3 small white onions – leave whole with skin on
1 ancho chilli
1 guajillo chilli
2 red chillies – thinly slice one chilli, Set aside in a bowl
4 cloves garlic – leave skin on the cloves
1 orange bell pepper – dice half the pepper, set aside in a bowl
1 red bell pepper – dice half the pepper, set aside in a bowl
1 red onion – dice, set aside in a bowl
Generous handful of fresh coriander – keep a few stalks aside and roughly chop the rest
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp smoked paprika
2 tsp chipotle paste
1/2 tsp oregano
4 tsp brown sugar
1 tsp salt
1.5 litres chicken stock
Method: Start by warming a large flat pan or griddle over a medium heat. Place the tomatoes, garlic, the chillies, half the bell peppers and onions on and dry fry until they become slightly charred, for approx. 7-8 minutes, turning halfway through. Add the coriander seeds, cumin seeds and dry fry until the spices become aromatic.
Remove the contents from the pan, add the spices to a food processor and leave the rest on a chopping board to cool for a few minutes. Once cooled remove the skins from the garlic and onions, but leave the skins on the peppers and tomatoes. Add everything to the food processor along with a few coriander stalks, 1 tsp smoked paprika, 2 tsp chipotle paste, 1 tsp salt, 1/2 tsp oregano and 4 tsp brown sugar. Blitz until a smooth paste is formed, make sure you blend it well as the smoother the paste the smoother the final soup.
Add 1-2 tbsp. of olive oil to a deep soup pan over a medium heat, once hot add the diced carrot and celery and fry for 4-5 minutes until softened. Next add the chicken stock, bring to the boil and simmer for 2-3 minutes. Now add the paste and stir well, bring back to the boil then reduce to a simmer for 10-15 minutes.
Complete the soup by adding the diced bell peppers, onion and sliced chilli then simmer for a further 5 minutes – enough to heat these through but not so long that they loose their texture. As a final step add the chopped coriander and stir through. The soup is now ready to serve.
For the cheese Quesadillas
4 corn tortillas (2 per person)
Canola oil – in a spray or ramekin with pastry brush
2 handfuls of sweetcorn
2 medium tomatoes – diced
1 small red onion – diced
Handful of coriander – roughly chopped
150g strong cheddar cheese – grated
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp smoked paprika
Pinch of sea salt
Garlic mayonnaise – optional, to serve
Barbeque sauce – optional, to serve
Method: Begin by pre heating your oven to 170°c, and warm a flat frying pan over a medium heat.
In a large glass bowl, mix the tomatoes, sweetcorn, coriander leaf, ground coriander, ground cumin, smoked paprika, salt and cheddar cheese.
Spray one side of the corn tortillas with canola oil then heat the tortilla on that side until golden, remove and repeat with the rest of the tortillas.
Assemble the quesadillas by spooning the mixture on the non cooked side of the tortillas then like a sandwich place another tortilla on top. Place the assembled quesadillas on a baking tray and heat them through in the oven for approx. 15 minutes, until the cheese in the mixture melts – this could be slightly quicker or slower depending upon how big the tortillas are and how much filling you have added.
Remove them from the oven, let them cool slightly then cut into quarters. As an optional garnish drizzle some garlic mayonnaise and some barbeque sauce over them.
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