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    Deal GURU rtebalt's Avatar
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    Aug 2008
    outside Philadelphia, PA
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    Default Manly Mexican Bites

    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
    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, if desired.

    Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
    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
    Combine all ingredients thoroughly.

    Yield: 2/3 cup

    Spicy Sour Cream Dip:
    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
    In a bowl, combine all the ingredients. Adjust the seasoning, to taste. Refrigerate, covered, until ready to serve.

    Yield: 1 1/2 cups

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(C) Melissa 'Liss' Burnell & 1995-2016
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