Andouille Cheese DipFrom midgelet 5 years ago
- 1 pound andouille sausage shopping list
- 1 can (2-1/4 ounces) sliced black olives shopping list
- 1/4 cup picante sauce or salsa, well drained shopping list
- 1/4 cup chopped fresh cilantro, leaves only (no stems) shopping list
- 6 ounces grated cheddar cheese shopping list
- 4 ounces grated monterey jack cheese with jalapeños shopping list
- 12 flour tortillas shopping list
How to make it
- Preheat the oven to 350°F.
- Wrap the tortillas in foil and set aside.
- Remove casing from sausage, if necessary, and crumble into an ovenproof skillet.
- Cook over medium heat until the sausage is browned.
- Remove from the skillet and drain thoroughly on paper towels.
- Drain any grease from the skillet and wipe clean with paper toweling.
- Return the sausage to the skillet.
- Add the olives, picante sauce and cilantro and stir well.
- Sprinkle the two cheeses over the top of the mixture.
- Bake uncovered 5 minutes.
- Place the tortillas in the oven.
- Bake the queso about 10 minutes more, until the cheese is bubbly.
- To serve, spoon the queso onto warm tortillas and eat while hot.
The Cookmidgelet Eastern, USA
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