A grilled cheese sandwich paired with a bowl of hot soup is such a time-honored meal that it follows us from childhood into adulthood.
As grown-ups, though, we might opt for more complex flavors than a simple tomato and cheddar combo. This version leans toward Mexico, with an earthy bean soup and, standing in for the sandwich, a spicy cheese and roasted poblano quesadilla. Yet at its heart, the meal remains that long-remembered duo, which is comforting and -- a bonus -- super-easy to pull together.
Black Bean Soup and Quesadillas
For the soup:
2 strips bacon, diced
1/2 white onion, finely chopped
1/2 red bell pepper, finely chopped
1 (15-ounce) can black beans, rinsed
1 1/2 to 2 cups chicken broth
1/4 teaspoon dried Mexican oregano or regular oregano
Fresh cilantro, chopped
Mexican crema or sour cream
1 lime, quartered
For the quesadillas:
2 (6-inch) flour tortillas
1/2 cup or more grated Chihuahua cheese, or other good melting cheese
1 poblano chile, roasted, peeled, cut in thin strips
Cook the bacon in a large Dutch oven or saucepan over medium heat until fat is rendered and bacon is crisp; transfer bacon to a paper towel-lined plate to drain.
Add the onion and red pepper to the pan; cook in the bacon fat until vegetables begin to soften, about 5 minutes. Add the beans, chicken broth and oregano; heat over medium-low until soup is hot, about 10 minutes. Stir in the reserved bacon.
Meanwhile, place 1 tortilla on a flat surface; sprinkle with the cheese. Divide poblanos over the tops. Cover with remaining tortilla. Cook in a skillet or on a griddle over medium heat, flipping once, until the cheese melts and tortillas brown slightly, about 2 minutes per side. Cut each quesadilla in quarters.
Divide the soup among 2 serving bowls; top with the cilantro and a dollop of crema or sour cream. Serve with the quesadilla alongside, passing the lime quarters for squirting into the soup.
Makes 2 servings.
Food on 12/10/2014