Jul 09 2026
Restaurants›Escalante's Fine Tex-Mex & Tequila›Build Your Own Recipe

Build Your Own Recipe

Inspired by Escalante's Fine Tex-Mex & Tequila
Time1h
Serves4

Step 1 Choose one: tortilla soup or roasted corn bisque. Step 2 Choose one: small order of quesadillas or petite taco salad

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Ingredients

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Tortilla Soup

Roasted Corn Bisque

Quesadillas

Petite Taco Salad

Method

Tortilla Soup Directions

  1. 1

    Sauté Vegetables

    In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and sauté for another minute.

  2. 2

    Add Remaining Ingredients

    Add the diced carrots, red bell pepper, vegetable broth, canned tomatoes, corn, black beans, chili powder, cumin, salt, and pepper. Stir well and bring to a boil. Reduce heat and simmer for 20 minutes.

  3. 3

    Finish the Soup

    Stir in the lime juice and adjust seasoning to taste. Serve hot, garnished with tortilla strips, avocado slices, and fresh cilantro.

Roasted Corn Bisque Directions

  1. 4

    Roast the Corn

    Preheat the oven to 400°F (200°C). Husk the corn and place on a baking sheet. Roast for 20-25 minutes until golden brown, turning halfway through.

  2. 5

    Sauté Aromatics

    In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and sauté for another minute.

  3. 6

    Blend the Bisque

    Cut the roasted corn from the cob and add to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Blend until smooth and stir in heavy cream, salt, and pepper to taste. Serve garnished with fresh thyme.

Quesadilla Directions

  1. 7

    Prepare the Quesadilla

    Heat olive oil in a skillet over medium heat. Place one tortilla in the skillet, sprinkle half of the cheddar cheese on top, and optionally add shredded chicken. Top with another tortilla.

  2. 8

    Cook the Quesadilla

    Cook for 3-4 minutes on each side until golden brown and the cheese is melted. Remove from the skillet and repeat with the remaining ingredients.

  3. 9

    Serve

    Cut each quesadilla into wedges and serve with sour cream and salsa.

Petite Taco Salad Directions

  1. 10

    Assemble the Salad

    In a large bowl, combine chopped romaine lettuce, cooked ground meat, black beans, shredded cheese, cherry tomatoes, and diced avocado.

  2. 11

    Dress and Serve

    Drizzle taco sauce over the salad and toss gently to combine. Serve with sour cream on the side.

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