- December 30, 2008 at 6:04 pm #268321
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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