Manly Mexican Bites

26 ingredients
20 steps

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. 1
    In a skillet, cook the sausage over medium-high heat, stirring, until browned and the fat is rendered, about 4 minutes.
  2. 2
    Add the onions, garlic, Essence, and chili powder, and cook, stirring, until the onions are soft, 3 to 4 minutes.
  3. 3
    Remove from the heat and let cool.
  4. 4
    In a bowl, combine the cheeses.
  5. 5
    Place 4 tortillas on a work surface.
  6. 6
    Top each tortilla with about 1/4 cup of the sausage mixture.
  7. 7
    Top each with some cheese and a few jalapeno slices and top with another tortilla.
  8. 8
    Add another layer of sausage, cheese, and jalapeno finishing with 1 more tortilla.
  9. 9
    Each stack should be 3 tortillas and 2 layers of filling.
  10. 10
    Press firmly down on the top of each stack.
  11. 11
    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.
  12. 12
    Cut each into 4 pieces.
  13. 13
    Place on a serving platter and garnish with the cilantro.
  14. 14
    Serve hot with Spicy Sour Cream Dip, if desired.
  15. 15
    Combine all ingredients thoroughly.
  16. 16
    Yield: 2/3 cup
  17. 17
    In a bowl, combine all the ingredients.
  18. 18
    Adjust the seasoning, to taste.
  19. 19
    Refrigerate, covered, until ready to serve.
  20. 20
    Yield: 1 1/2 cups

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