🧀 Welcome to "Red or Green?" - your destination for vibrant New Mexican flavors and irresistible recipes! In this episode, we're diving into the fall season with a comforting and delicious meal: Burque Grilled Cheese and Roasted Tomato Soup. 🍅🔥
Our Burque Grilled Cheese takes the classic favorite to new heights. We use crispy sourdough bread, infuse it with a delectable Garlic Aioli, and top it with juicy tomatoes and chopped New Mexico green chile. It's a flavor explosion that'll satisfy every palate.
On the side, we've got a Roasted Tomato Soup that's taken up a notch with New Mexico red chile powder. It's hearty, spicy, and surprisingly simple to prepare. This meal brings together the comforting warmth of fall and the bold flavors of New Mexico.
🔸 Ingredients:
Grilled Cheese
4 slices sourdough bread
2 cups shredded sharp cheddar cheese
½ cup chopped green chile
4 - 6 slices of ripe roma tomatoes
2 tbsp butter
1 tbsp olive oil
Garlic aioli (recipe below)
Roasted Tomato Soup
1 tbsp butter
1 tbsp olive oil
¼ of a yellow onion diced fine
2 medium to large garlic cloves minced
2 15 oz cans roasted tomatoes
1 ½ cans water (I use the cans from the tomatoes)
1 tsp red chile powder
½ tsp salt
¼ tsp black pepper
1 tsp chicken or vegetable bullion
½ cup heavy cream or half & half
Garlic Aioli
The juice of one lemon
½ cup mayonnaise
4-5 garlic cloves pressed
🔸 Instructions:
In a small bowl, press 4-5 cloves of garlic and add the juice of one lemon. Now set aside to let the garlic infuse the lemon. After 20 minutes, drain the lemon juice and add to a ½ cup of mayonnaise. Discard the garlic.
In a large saucepan, heat 1 tbsp of butter and 1 tbsp of olive oil. Then add ¼ of a finely diced yellow onion and cook until slightly translucent. Next add 2 minced garlic cloves and cook until it is fragrant. Immediately add 2 15 oz cans of roasted tomatoes and stir until combined. Now add 1 tsp red chile powder, 1 ½ cans water, ½ tsp salt, ¼ tsp black pepper, and 1 tsp chicken or vegetable bullion. Bring it up to a boil. Once it is boiling, turn down the heat and simmer for about 20 minutes. After 20 minutes, using an immersion blender, or regular blender, blend until very smooth. Let it cool slightly and then add ½ cup heavy cream. Set aside while you grill the sandwich.
Butter the outer side of the sourdough bread and layer some garlic aioli to the inner part. Lay the buttered side of one slice on a hot grill pan ( I used one of my cast iron pans) and begin to layer the ingredients starting with the cheese. End with more cheese before topping with the other slice. Once the bottom slice is golden brown, carefully turn it over using a couple of spatulas to help. Brown the other side and remove to a plate. Let it cool slightly before cutting in half so it doesn’t fall apart. Serve with tomato soup and enjoy!!
Whether you're celebrating the green chile season or simply looking for a heartwarming meal, our Burque Grilled Cheese and Roasted Tomato Soup have you covered. It's a dish that caters to a variety of tastes and is sure to become a favorite.
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