Roasted Corn Soup With Chorizo-Goat Cheese Quesadilla Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
522
FAT
104%
CHOL
42%
SOD
74%

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Ingredients for 8 servings

5 cups vegetable stock

Salt and freshly ground pepper

2 tablespoons unsalted butter

1/2 cup crumbled goat cheese

6 ears corn, roasted

6 (8-inch) flour tortillas

1 Spanish onion, finely diced

Fresh chives, finely sliced

1 cup dry white wine

1 tablespoon olive oil

1/2 cup grated Monterey Jack cheese

1 tablespoons minced garlic

8 ounces chorizo

2 tablespoons finely chopped cilantro

1 cup heavy cream

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