At Vibrant Occasions Catering, we believe that food has the power to bring people together and create memorable experiences. Today, we want to share with you two mouthwatering recipes by our talented chef Serge Krikorian: Chicken Tortilla Soup and Bacon & Three Cheese Quesadilla with Cilantro Sour Cream. These dishes perfectly capture our commitment to exceptional cuisine and community engagement. Join us as we delve into the origins of these recipes, explore how the ingredients work harmoniously together, and discover how Chef Serge Krikorian recently showcased these delightful creations on THV 11 The Vine’s cooking segment.
Chicken Tortilla Soup has its roots in Mexican cuisine, where savory flavors and vibrant spices are celebrated. This hearty soup combines tender chicken, diced tomatoes, corn, black beans, and a medley of fragrant spices like chili powder and oregano. Chef Serge Krikorian adds his own touch by using fresh cilantro and chipotle chili pepper in adobo sauce to elevate the flavors and create a truly exceptional dish.
On the other hand, Bacon & Three Cheese Quesadilla with Cilantro Sour Cream offers a delectable twist on the classic quesadilla. This creation takes inspiration from Tex-Mex cuisine with its combination of smoky bacon, three types of melted cheese (Muenster, cheddar, and provolone), and fresh tomato slices. Paired with the tangy and refreshing Cilantro Sour Cream Sauce, this quesadilla is a crowd-pleaser that will leave your taste buds craving more.
The Harmony of Ingredients
Both the Chicken Tortilla Soup and Bacon & Three Cheese Quesadilla demonstrate Chef Serge Krikorian’s ability to balance flavors and textures. In the Chicken Tortilla Soup, the sweetness of corn and the earthiness of black beans complement the tanginess of diced tomatoes, while the shredded chicken adds a satisfying protein element. The result is a comforting and well-rounded soup that is perfect for any occasion.
In the Bacon & Three Cheese Quesadilla, the combination of Muenster, cheddar, and provolone cheeses creates a delightful blend of creamy, sharp, and smoky flavors. The crispy bacon adds a rich and savory touch, while the sliced tomatoes provide a refreshing contrast. Together, these ingredients create a quesadilla that is both indulgent and irresistible.
Chef Serge Krikorian’s Recent Presentation on THV 11 The Vine
We are thrilled to share that Chef Serge Krikorian recently showcased how to prepare these delectable dishes on THV 11 The Vine’s cooking segment. His expertise and passion for culinary excellence shined through as he demonstrated each step with precision and flair. This presentation allowed viewers to witness firsthand the magic that goes into crafting these extraordinary recipes.
Follow along for more amazing recipes, cooking tips and tricks over on chef Serge’s Youtube show, Cooking with the Kriks, and don’t forget to SUBSCRIBE:
Chicken Tortilla Soup
½ Pound Boneless, Skinless Chicken Breasts
½ Cup Diced Yellow Onion
1.5 tsp. Minced fresh garlic
1.5 Tbls Olive Oil
1 tsp. Chili Powder
½ tsp. Dried Oregano
2 28 oz. Cans Petite Diced Tomatoes
3 Cups Chicken Stock
½ Cup Frozen Sweet Whole Kernel Corn
1 Chipotle Chili Pepper in Adobo Sauce, finely chopped
1/4 Cup Canned Green Chile Peppers
1 Cup Canned Black Beans, drained and rinsed
⅓ Cup Chopped Fresh Cilantro
Preheat the oven to 325 degrees. Season the chicken with salt and pepper according to taste. Lay the chicken in a single layer on a baking sheet and cook in the pre-heated oven until the internal temperature reaches 165 degrees, about 25-30 minutes. Allow to cool then shred into 1/2″ pieces. Set aside.
Meanwhile, in a medium stock pot, heat oil over medium heat. Saute onion and garlic in olive oil until soft. Stir in chili powder, oregano, tomatoes, and chicken stock. Bring to a boil and simmer for 5 to 10 minutes. Stir in corn, chipotle peppers, diced green chiles, black beans (washed and drained), cilantro, and cooked, shredded chicken. Simmer for 30 minutes over low heat.
To serve, top with shredded mozzarella cheese and crumbled tortilla chips, if desired.
Bacon & Three Cheese Quesadilla with Cilantro Sour Cream
½ Cup Shredded Muenster Cheese
½ Cup Shredded Cheddar Cheese
½ Cup Shredded Provolone Cheese
4 Slices of Applewood Smoked Bacon, cooked and crumbled
1 Tomato, thinly sliced
2 10” Flour Tortillas
Non-Stick Pan Spray
Spray a flat griddle with non-stick spray and pre-heat it over medium heat.
To assemble the quesadilla, combine the three cheeses in a bowl. Sprinkle half of the cheese mixture over one half of one flour tortilla. Sprinkle it with bacon crumble and top with thinly sliced tomato. Fold the other half of the tortilla over the cheese and put on a griddle. Cook 2-3 minutes on each side, until the cheese melts and tortilla crisps up.
To serve, cut quesadilla into quarters and serve with Cilantro Sour Cream Sauce.
Cilantro Sour Cream Sauce
Cilantro Sour Cream Sauce
1/4 Cup Sour Cream
3 Tbls. Chopped Fresh Cilantro
1/4 of a Fresh Jalapeno, chopped
Zest of 1 Lime
Juice of ½ Lime
Salt to Taste
Put in a blender and mix until smooth. Taste adjust salt
If you’re looking to enjoy a remarkable meal that combines exquisite flavors and supports a vibrant community, look no further than these recipes by Chef Serge Krikorian. The Chicken Tortilla Soup and Bacon & Three Cheese Quesadilla with Cilantro Sour Cream exemplify Vibrant Occasions Catering’s dedication to creating exceptional cuisine while uplifting communities. We invite you to try these recipes at home and experience the joy that comes from sharing a delicious meal with loved ones. Stay tuned for more culinary delights from Vibrant Occasions Catering – where extraordinary food meets meaningful impact.
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