Quick Poblano Soup with Mini Pico Quesadillas

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5 from 3 votes

Quick Poblano Soup with Mini Pico Quesadillas

Here's an easy, leftover type meal that I make on a regular basis. I hope you get some ideas from it!

Prep Time20

Cook Time10

Servings:

Calories: 244kcal

Author: Mexican Please

Ingredients

1 Poblano pepper
1/4 onion
1 garlic clove
1 tablespoon butter
1 tablespoon flour
1.5 cups stock
1/2 teaspoon Mexican oregano
pinch of cumin
1/4 teaspoon salt (plus more to taste)
freshly cracked black pepper
corn tortillas
cheese

For the garnish (optional):

Crema
freshly chopped cilantro
hot sauce (or a squeeze of lime, or pickled something)

For the Pico de Gallo (optional):

2 plum tomatoes
1/2 small onion
1 jalapeno
15-20 sprigs cilantro
juice of 1 lime
1/4 teaspoon salt

Instructions

Start by giving the Poblano a good rinse and roast it in the oven (400F) for a half hour or so.
Roughly chop 1/4 onion and cook it in some butter over medium heat in a small saucepan. When the onion is starting to brown, add a single minced garlic clove and cook briefly, stirring regularly.
Add a single tablespoon of flour and combine well with the onion-garlic mixture. This step will thicken up the soup but you can consider it optional if you want to avoid flour.
Add the remaining ingredients to the pot: 1.5 cups stock, 1/2 teaspoon Mexican oregano, a pinch of cumin, 1/4 teaspoon salt, and some freshly cracked black pepper. Let simmer for a few minutes or until the Poblano finishes roasting.
Once the Poblano has roasted you can de-stem and de-seed it. If there are puffy bits of skin you can remove and discard those, but don't worry about getting rid of every last bit as it won't affect the flavor. Roughly chop the Poblano and add it to the soup pot.
Simmer briefly and then combine everything in a blender (or use an immersion blender). Return the soup to the pan and take a final taste for seasoning. I added another generous pinch of salt to this batch (so that is approx. 1/2 teaspoon total) but the exact salt level will depend on which stock you're using. I also added another pinch of Mexican oregano to this batch.
If you want to make the Pico de Gallo from scratch, give the tomatoes, jalapeno and cilantro a good rinse and peel the onion. Finely chop the 2 tomatoes, 1/2 onion, and jalapeno into 1/4" sized chunks. Finely dice 15-20 sprigs cilantro. Combine it all in a mixing bowl and add 1/4 teaspoon salt and the juice of 1 lime. Mix together well and taste for seasoning, adding more salt and lime if necessary.
To make the mini quesadillas, plop four corn tortillas in a large, dry skillet over medium heat. Add cheese and Pico to the tortillas. Once they are warm and pliable you can fold them in half and cook each side until light brown spots are forming on the tortillas.
Serve your mini Pico quesadillas next to the Poblano soup and chow down! I garnished the soup with Crema, cilantro stems, and a few drops of hot sauce. The garnishes are optional but try to add some acidity to your soup as it really brightens it up -- a squeeze of lime or pickled something would work equally well.

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