Vegetarian Fiesta Con Queso Soup Recipes

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MEXICAN VEGGIES WITH QUESO



Mexican Veggies with Queso image

Delicious combo of fresh veggies, with spices and queso. You can add other veggies to this such as carrots and corn. Top with sour cream and salsa if desired.

Provided by Linda T

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 28m

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
½ cup chopped red onion
2 cloves garlic, minced
2 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 chayote squash, thinly sliced
1 cup peeled, chopped jicama
2 tomatoes, chopped
1 teaspoon chili powder
½ teaspoon ground cumin
1 pinch cayenne pepper
salt and pepper to taste
1 cup shredded queso asadero (white Mexican cheese)

Steps:

  • Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini, yellow squash, and chayote. Cover, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chopped jicama; cover and cook 3 minutes. Stir in the tomatoes, chili powder, cumin, cayenne, salt, and pepper. Cover and let cook for 2 minutes.
  • Remove from heat and stir in the shredded cheese. Serve immediately.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 16.6 g, Cholesterol 29.7 mg, Fat 12.1 g, Fiber 5.9 g, Protein 9.7 g, SaturatedFat 5.7 g, Sodium 209.4 mg, Sugar 5.7 g

VEGETARIAN FIESTA CON QUESO SOUP



Vegetarian Fiesta Con Queso Soup image

My hubby is a HUGE fan of this soup--originally served to him at a Panera Bread shop. After trying a bowl myself we got on the Panera Bread site to see what was in it and then spent several days in the kitchen trying to recreate this hearty flavorful soup. After lots of note taking, and a small blender mishap, I think we unlocked the secret of the "soup". Note: this is not Low Fat by any stretch of the imagination. Hope you enjoy as much as we do! If you have leftovers it freezes very well and tastes even better once its reheated.

Provided by h_metts

Categories     Cheese

Time 1h40m

Yield 5 quarts, 8-10 serving(s)

Number Of Ingredients 18

1/8-1/4 cup butter or 1/8-1/4 cup margarine
1 cup onion, diced
1/2 cup carrot, diced
1/2 cup celery, diced
1 garlic clove, minced
1/3-1/2 cup diced roasted anaheim chili (I use 1 medium sized pepper)
4 knorr vegetarian vegetable bouillon cubes (extra lg. cubes)
4 cups hot water
2 (8 ounce) packages cream cheese
4 tablespoons flour
1/2 cup boiling water
1/2 lb sliced good quality American cheese
1 (14 1/2 ounce) can diced tomatoes
1/4-1/3 cup roasted red pepper, julienne then roughly chop
1 (15 ounce) can whole kernel corn, drained
1/4 cup cholula brand hot sauce
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground cumin (cumino)

Steps:

  • Over medium heat melt butter or margarine in a 6 quart stock pot, add onions carrot and celery and sauté until onions are transparent and carrots have softened, add garlic toward the end and allow to soften (about 2 minutes), remove from heat.
  • In a blender combine sautéed onions, carrots, celery and garlic with roasted Anaheim chili, 4 cubes of bouillon and 4 cups of hot water-- puree.
  • Return vegetable puree to stock pot and place over medium heat, add both packages of cream cheese stirring until completely blended with vegetable puree.
  • In separate bowl blend 4 tablespoons of flour with 1/2 cup of the warm cream cheese and vegetable puree mixture to get out lumps then stir in 1/2 cup boiling water, combine with contents of stock pot.
  • While stirring the pot bring contents to a boil.
  • Allow contents to boil while stirring for about 2 minutes then simmer.
  • Add the 1/2 lb of American cheese a couple of slices at a time until melted.
  • Once cheese is melted incorporate the can of tomatoes (with juice), roasted red pepper, corn, hot sauce, cayenne pepper and cumin.
  • Allow to simmer for at least 1 hour stirring occasionally to prevent burning.
  • Serve and enjoy!

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