Manly Mexican Bites

This is hot!

Ingredients:

• 24 oz. chorizo or other hot sausage, removed from casings and crumbled
• 2 cups finely chopped yellow onions
• 1 1/2 Tbsp. finely chopped garlic
• 1 Tbsp. essence, recipe follows
• 1 Tbsp. chili powder
• 2 cups grated Monterrey 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:

• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 chipotle chile in adobo, chopped
• 1 tsp. abobo sauce
• 1 Tbsp. chopped fresh cilantro leaves
• 1 Tbsp. fresh lime juice
• 1/4 tsp. salt

Essence:

• 2 1/2 Tbsp. paprika
• 2 Tbsp. salt
• 2 Tbsp. garlic powder
• 1 Tbsp. black pepper
• 1 Tbsp. onion powder
• 1 Tbsp. cayenne pepper
• 1 Tbsp. dried oregano
• 1 Tbsp. dried thyme

Directions:

Preheat the oven to 400 degrees F.

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.

In a bowl, combine the cheeses.

Place 4 tortillas on a work surface. Top each tortilla with about 1/4 cup of the sausage mixture.

Top each with some cheese and a few jalapeno slices and top with another tortilla.

Add another layer of sausage, cheese, and jalapeno finishing with 1 more tortilla. Each stack should be 3 tortillas and 2 layers of filling.

Press firmly down on the top of each stack.

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.

Place on a serving platter and garnish with the cilantro. Serve hot with Spicy Sour Cream Dip (simply combine those ingredients together).

By Irishwitch from Aurora, CO