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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I am posting this in regards to a post in the Recipe Exchange Forum. Emeril made this today on his show and it looks great! Ingredients:
24 ounces chorizo sausage or 24 ounces other hot sausage, removed from casings and crumbled |
2 cups finely chopped yellow onions |
1 1/2 tablespoons finely chopped garlic |
1 tablespoon spice essence, recipe follows |
1 tablespoon chili powder |
2 cups grated monterey jack cheese |
2 cups grated cheddar cheese |
4 large fresh jalapenos, stems and ends removed,cut into 20 slices about 1/4 inch thick each |
12 corn tortillas |
chopped fresh cilantro leaves, for garnish |
Directions:
1. Preheat the oven to 400 degrees F.
2. In a skillet, cook the sausage over medium-high heat, stirring, until browned and the fat is rendered, about 4 minutes.
3. Add the onions, garlic, Essence, and chili powder, and cook, stirring, until the onions are soft, 3 to 4 minutes.
4. Remove from the heat and let cool.
5. In a bowl, combine the cheeses.
6. Place 4 tortillas on a work surface.
7. Top each tortilla with about 1/4 cup of the sausage mixture.
8. Top each with some cheese and a few jalapeno slices and top with another tortilla.
9. Add another layer of sausage, cheese, and jalapeno finishing with 1 more tortilla.
10. Each stack should be 3 tortillas and 2 layers of filling.
11. Press firmly down on the top of each stack.
12. Lightly oil the grill or griddle and cook the stacks for about 3 minutes per side, or until the tortillas are golden brown and the cheese is melted.
13. Cut each into 4 pieces.
14. Place on a serving platter and garnish with the cilantro.
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