Tortilla Soup with Wisconsin Queso Quesadilla Courtesy Of: Wisconsin Milk Marketing Board Tortilla Soup with Wisconsin Queso Quesadilla 16-20 servings 4 oz. SYSCO Imperial butter 12 oz. SYSCO Imperial kernel corn, roasted 2 SYSCO Imperial poblano peppers, diced 3 SYSCO Imperial green bell peppers, diced 2 SYSCO Imperial onions, diced 3 Tbsp. SYSCO National fresh garlic, minced 1 stalk SYSCO Imperial fresh celery, chopped 4 Cactus pads (nonpalitos) cut in strips 1 SYSCO Imperial zucchini, diced 4 oz. SYSCO Imperial tomato paste 2-3 SYSCO Imperial tomatoes, peeled and diced 1 bunch SYSCO National cilantro, chopped 1 tsp. SYSCO Imperial/McCormick oregano powder 1-1/2 tsp. SYSCO Imperial/McCormick cumin (toasted) 3 tsp. SYSCO Imperial/McCormick chili powder (or ancho paste) 1 pinch SYSCO Imperial/McCormick cayenne pepper 1/2 gal. SYSCO Classic beef consomme 1/2 gal. SYSCO Classic chicken broth SYSCO Imperial/McCormick salt & pepper to taste Casa Solana fried tortilla chips Casa Solana Wisconsin Queso quesadilla cheese 1. Preheat soup kettle with 4 oz. of butter; add corn; saute until golden.
2. Add poblanos, bell peppers, onion, and garlic; saute for 2-3 minutes.
3. Add celery, cactus, and zucchini; saute for another 2 minutes.
4. Add tomato paste, diced tomatoes, and all other ingredients.
5. Add beef and chicken stock, and simmer for 1 hour and 30 minutes.
6. Garnish with julienne of fried tortilla chips and grated Queso Quesadilla cheese.