Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, sliced
• 2 red Anaheim chiles, 1 roasted
• 1 (16-ounce) can San Marzano tomatoes
• 3 cloves garlic, chopped
• 1/4 cup chopped cilantro leaves
• 2 teaspoons salt
• 1 lime, juiced
• Quesadilla Crouton, recipe follows
• Cilantro Sour Cream, recipe follows
• 4 flour tortillas
• 1 cup shredded Jack/Cheddar cheese mix
• 1 teaspoon ground cumin
• 1 cup sour cream
• 1/4 cup chopped cilantro leaves
• 1 teaspoon salt
• 1/2 lime, juiced

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Instructions

1. Heat the oil in a medium pot over medium-high heat and add the onions. Cut 1 chile pepper in half, lengthwise and remove the seeds and veins. Chop the chile and add to the onions; saute until golden brown. Add the tomatoes, garlic, cilantro and salt and bring to a boil. Reduce the heat and simmer for 10 minutes.
2. Transfer the chile mixture to a blender and puree until smooth.* Return the puree to the pot. Seed and chop the roasted chile and add to the soup along with the lime juice.
3. Ladle soup into bowls. Then lay a Quesadilla Crouton in the soup and top with a dollop of Cilantro Sour Cream.
4. Lay 2 tortillas on a working surface. Divide the cheese between the tortillas. Sprinkle the cumin among the tortillas. Top each with the remaining 2 tortillas. Place on grill and cook until golden brown on the outside and the cheese starts to melt.
5. Cut the quesadillas into 1/2-inch strips. Then cut each strip on an angle to create 2 smaller strips.
6. Combine all the ingredients in a bowl and stir to combine.