MEXICAN TOMATO SOUP AND GRILLED CHEESE
-olive oil
-1 poblano pepper, diced
-1 onion, diced
-3 ribs celery, diced
-4 cloves garlic, minced
-1 tbsp chili powder
-1 tbsp cumin
-1 28 oz. can crushed tomatoes
-1 16 oz. can diced tomatoes
-1 16 oz. can corn kernals, drained
-2 cups vegetable stock
-1/3 cup cilantro, chopped
-4 small tortillas
-pepper jack cheese, shredded (Cabot, as always)
-salsa
-Heat oil in a soup pot, and cook pepper, onion, celery, and garlic for about 5 minutes, until tender.
-Add spices, cook for 1 minute, then add canned tomatoes, canned corn, and stock. Bring to a boil, then simmer for about 20 minutes.
-Stir in cilantro.
-Heat oven to 325.
-With two tortillas, layer cilantro, shredded cheese, and salsa. Cover with another tortilla, and brush with a bit of olive oil.
-Cook for 10-15 minutes, until just starting to brown on top.
-Serve!
