Spicy corn soup with quesadillas

Name: spicy corn soup with quesadillas
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 bag bunch onions 3 pieces; 2 looks corn kernels a 300 g; 1 business suit wrapt tortillas; 100 g old cheese grinded; 1 green pepper; 1 Red pepper; 2 tablespoons sunflower oil; 1 vegetable stock; 1 cup sour cream 125 ml

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).

Ingredients

Kitchen Stuff

hand blender or food processor

Directions

Preheat the oven to 200 ° C.
Clean the forest onion and cut into rings.
Drain corn.
Mix half of corn in food processor or with hand blender.
Spread 2 tortillas on baking sheet of oven 2.
Divide the largest part of the forest onion.
Sprinkle half of the cheese over it.
Cover with other tortillas.
Tortillaries in 8 min.
In the middle of baking.
Clean pepper and pepper and cut into strips.
Heat oil in soup pan.
Pepper and pepper for 2 minutes.
Mashed maize, add 400 ml water and bouillon tablet.
Bring the soup to the boil and simmer for 3 minutes.
Last minute add rest of corn and half of sour cream.
Season the soup with salt and pepper.
Cut the tortillas into 4 points.
Distribute soup over 4 large bowls.
Remain the rest of the sour cream and sprinkle with the rest of cheese and spring onions.
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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