Cream of Tomatillo Soup with Pico-Jack Grilled Quesadillas

By Ingrid Gangestad
This combination of zingy tomatillo soup paired with cheesy quesadillas makes traditional tomato soup and grilled cheese so old school.
  • Course: Soup


  • All Purpose Flour
  • Chicken Broth
  • chopped fresh cilantro
  • Cloves garlic
  • Cream
  • Dried Oregano
  • flour tortillas
  • For the quesadillas:
  • For the soup:
  • fresh tomatillos
  • ground cumin
  • ground red pepper
  • olive or vegetable oil
  • onion
  • pico de gallo
  • poblano chili
  • Salt
  • shredded pepper-jack cheese


  1. For the soup: In 5 1/2-quart stockpot, heat oil over medium-high heat. Cook and stir tomatillos, onion, poblano and garlic 10 minutes or until vegetables are softened. Stir in flour, oregano, salt and red pepper. Gradually stir in broth. Heat to boiling
  2. Working in batches, puree soup in blender or food processor
  3. To make each quesadilla, place 1/2 cup (2 ounces) shredded pepper-jack cheese on one half of 10-inch flour tortilla. Top with 2 tablespoons pico de gallo. Fold in half. Grill in large nonstick skillet over medium heat 3 to 4 minutes, turning halfway through cooking. Remove from skillet. Cut into 4 wedges.