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Donna Halcarz
Spicy corn soup with quesadillas
A nice mexican recipe. The vegetarian main course contains the following ingredients: spring onions (3 pieces), corn kernels (a 300 g), wrapt tortillas, old cheese (ground), green pepper, red pepper, sunflower oil, vegetable stock tablet and sour cream (125 ml).
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the forest onion and cut into rings.
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Drain corn.
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Mix half of corn in food processor or with hand blender.
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Spread 2 tortillas on baking sheet of oven 2.
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Divide the largest part of the forest onion.
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Sprinkle half of the cheese over it.
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Cover with other tortillas.
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Tortillaries in 8 min.
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In the middle of baking.
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Clean pepper and pepper and cut into strips.
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Heat oil in soup pan.
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Pepper and pepper for 2 minutes.
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Mashed maize, add 400 ml water and bouillon tablet.
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Bring the soup to the boil and simmer for 3 minutes.
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Last minute add rest of corn and half of sour cream.
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Season the soup with salt and pepper.
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Cut the tortillas into 4 points.
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Distribute soup over 4 large bowls.
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Remain the rest of the sour cream and sprinkle with the rest of cheese and spring onions.
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Put tortillas next to it..
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Nutrition
550Calories
Sodium38% DV900mg
Fat45% DV29g
Protein34% DV17g
Carbs18% DV55g
Fiber32% DV8g
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