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South of the Border Soup & Sandwich Supper

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Spice up a weeknight with this easy Mexican-inspired menu

This flavorful south-of-the-border menu stars a hearty black bean soup and warm, cheesy quesadillas stuffed with roasted poblanos. The soup can be made days ahead and the quesadillas come together quickly. For a light and easy take on churros, little tortilla rounds coated in cinnamon-sugar crisp up in the oven in under five minutes and are delicious dunked into a mug of hot chocolate. This menu serves four with leftover soup. 

Menu Timeline

Up to five days ahead:

  • Make the soup. Cool and refrigerate.

30 minutes ahead:

  • Reheat the soup.
  • Roast, peel, and slice the poblanos.
  • Sauté the onions and poblanos.
  • Assemble & cook the quesadillas.

Just after dinner:

  • Heat the oven to 500°F.
  • Bake the tortilla crisps. Let cool slightly.
  • Make the hot chocolate.

Shopping List

Fresh Produce:

  • 2 medium sweet potatoes
  • 1 large white onion
  • 2 medium yellow onions
  • 2 small fresh poblano chiles
  • 1 bunch fresh cilantro
  • 1 lime
  • 3 medium cloves garlic

Dairy Products:

  • 3 cups whole or 2% milk
  • 2 cups grated Monterey Jack cheese (about 8 oz.)
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 cup plain yogurt
  • 1/4 cup (1/2 stick) unsalted butter

Other Groceries:

  • Four 15.5-oz. or two 29-oz. cans black beans
  • Six 8-inch flour tortillas
  • 6 oz. semisweet chocolate
  • 1/4 tsp. aniseed

Pantry Staples:

  • 2 quarts lower-salt chicken broth or homemade vegetable broth
  • 4 Tbs. vegetable oil
  • 2 Tbs. granulated sugar
  • 1-1/2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • Kosher salt
  • Black peppercorns

The Menu

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