Chef Laura will help you debloat from your Thanksgiving feast with some light and healthy dishes.
Fired Up Black Bean, Green Chilies and Tomato Soup with Smoky Apple Quesadilla:
Vegetable oil 1 T
Black Beans, drained 2 ea 14 oz cans
Diced Tomatoes with Fire Roasted Green Chilies 1 ea 14 oz can
Yellow onion, small dice or finely chopped 1/2 of one medium
Anaheim chili, seeded, chopped 1 medium
Garlic, peeled, chopped 2 large cloves
Smoked paprika 1/2 t
Ground cumin 1/2 t
Kosher salt Pinch
Apple Cider Vinegar 1 T
Piquillo Peppers, chopped 5 ea
Vegetable stock 1-2 cups
Kosher salt To taste
Flour Tortilla, 8 inch 4 each
Granny Smith or Fuji Apples. Thinly sliced 1 large
Smoked Gouda, coarsely grated or sliced thin 2 oz
Red onion, thinly sliced, sautéed 1/2 one small Yield 1 quart
1. Heat a stockpot or large saucepan over medium high heat. When hot, add oil.
2. When oil begins to shimmer, add onion and garlic. Sauté until translucent. Add Anaheim chilies, piquillo peppers, kosher salt, smoked paprika and ground cumin. Cook an additional 3 minutes.
3. Deglaze pan with apple cider vinegar. Add beans and tomatoes, then vegetable stock until nearly immersed in liquid. Cover and simmer 15 minutes.
4. Remove from heat and puree with an immersion blender. Adjust seasoning to taste.
1. Prepare Quesadilla: While soup is simmering, divide apples, cheese and red onion among tortillas, layering on one half only.
2. Fold tortilla over and press to close. Heat a grill pan or saute pan over medium high heat.
3. When pan is hot, place tortilla in pan and cook until lightly golden. Carefully flip over and continue to heat until cheese begins to melt. Remove from heat and cut in half. Serve with Fired Up soup.
Chef Laura Slama
Executive Chef, Owner
Chief Granola Girl
Laura's Gourmet, LLC
Check out the latest Chef Laura highlight reel at celebratedcuisine.com or learn more at laurasgourmet.com
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