Manly Mexican Bites (Emeril Lagasse) |
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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Ingredients:
24 ounces chorizo or other hot sausage, removed from casings and crumbled |
2 cups finely chopped yellow onions |
1 1/2 tablespoons finely chopped garlic |
1 tablespoon essence, recipe follows |
1 tablespoon chili powder |
2 cups grated monterey jack |
2 cups grated cheddar |
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 |
spicy sour cream dip, recipe follows |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
1 cup sour cream |
1/2 cup mayonnaise |
1 chipotle chile in adobo, chopped |
1 teaspoon abobo sauce |
1 tablespoon chopped fresh cilantro leaves |
1 tablespoon fresh lime juice |
1/4 teaspoon salt |
Directions:
1. In a skillet, cook the sausage over medium-high heat, stirring, until browned and the fat is rendered, about 4 minutes. Add the onions, garlic, Essence, and chili powder, and cook, stirring, until the onions are soft, 3 to 4 minutes. Remove from the heat and let cool.
2. In a bowl, combine the cheeses.
3. Place 4 tortillas on a work surface. Top each tortilla with about 1/4 cup of the sausage mixture.
4. Top each with some cheese and a few jalapeno slices and top with another tortilla.
5. Add another layer of sausage, cheese, and jalapeno finishing with 1 more tortilla. Each stack should be 3 tortillas and 2 layers of filling.
6. Press firmly down on the top of each stack.
7. 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. Cut each into 4 pieces.
8. Place on a serving platter and garnish with the cilantro. Serve hot with Spicy Sour Cream Dip, if desired.
9. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
10. Combine all ingredients thoroughly.
11. Yield: 2/3 cup
12. Spicy Sour Cream Dip:
13. In a bowl, combine all the ingredients. Adjust the seasoning, to taste. Refrigerate, covered, until ready to serve.
14. Yield: 1 1/2 cups
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