Recipe by J9
This is a spicy version for quesadillas. The sour cream dip helps with the heat, but boy are they hot--watch out! I make them when my husband has friends over for football games and they are gone in minutes.
- 24 ounces chorizo sausage or 24 ounces other spicy sausage, removed from casing and crumbled
- 2 cups yellow onions, finely chopped
- 1 1⁄2 tablespoons garlic, finely chopped
- 1 tablespoon chili powder
- 1 tablespoon creole seasoning (The Best Creole/Cajun Seasoning Mix, your own recipe or storebought)
- 2 cups monterey jack cheese, grated
- 2 cups cheddar cheese, grated
- 4 large fresh jalapenos, cut into 20 slices
- 12 corn tortillas or 12 flour tortillas
SPICY SOUR CREAM DIP
- 1 cup sour cream
- 1⁄2 cup mayonnaise
- 1 chipotle chile in adobo, chopped
- 1 teaspoon adobo sauce
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lime juice
- 1⁄4 teaspoon salt
Directions See How It's Made
- Cook sausage until browned, about 4 minutes.
- Add onion, garlic, Creole seasoning, and chili powder; cook until onions are soft, about 3-4 minutes.
- Remove from heat.
- Top a tortilla with sausage mixture, both cheeses and jalapeños.
- Place another tortilla on top of mixture and repeat step, ending with a tortilla on top.
- Each stack should be 3 tortillas and 2 layers of mixture.
- Press firmly down on each stack.
- In light oil, cook the stacks about 3 minutes per side or until the tortillas are golden brown and the cheese is melted.
- Cut into 4 pieces and serve hot with spicy sour cream dip.
- Spicy Sour Cream Dip: Mix all ingredients in bowl and season to taste. Refrigerate covered until ready to serve.