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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 18 |
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This is a spicy version for quesadillas. The sour cream dip helps with the heat, but boy are they hot-watch out! I make them when my husband has friends over for football games and they are gone in minutes. Ingredients:
24 ounces chorizo sausage or 24 ounces other spicy sausage, removed from casing and crumbled |
2 cups yellow onions, finely chopped |
1 1/2 tablespoons garlic, finely chopped |
1 tablespoon chili powder |
1 tablespoon creole seasoning (the best creole/cajun seasoning mix, your own recipe or storebought) |
2 cups monterey jack cheese, grated |
2 cups cheddar cheese, grated |
4 large fresh jalapenos, cut into 20 slices |
12 corn tortillas or 12 flour tortillas |
1 cup sour cream |
1/2 cup mayonnaise |
1 chipotle chile in adobo, chopped |
1 teaspoon adobo sauce |
1 tablespoon chopped fresh cilantro |
1 tablespoon lime juice |
1/4 teaspoon salt |
Directions:
1. Cook sausage until browned, about 4 minutes.
2. Add onion, garlic, Creole seasoning, and chili powder; cook until onions are soft, about 3-4 minutes.
3. Remove from heat.
4. Top a tortilla with sausage mixture, both cheeses and jalapeños.
5. Place another tortilla on top of mixture and repeat step, ending with a tortilla on top.
6. Each stack should be 3 tortillas and 2 layers of mixture.
7. Press firmly down on each stack.
8. In light oil, cook the stacks about 3 minutes per side or until the tortillas are golden brown and the cheese is melted.
9. Cut into 4 pieces and serve hot with spicy sour cream dip.
10. Spicy Sour Cream Dip: Mix all ingredients in bowl and season to taste. Refrigerate covered until ready to serve.
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