Mexican Bites

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.

• Ready In: 1 hr 10 mins
• Yields: 16 SNACKS

Ingredients

• 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

1. Cook sausage until browned, about 4 minutes.
2. Add onion, garlic, Creole seasoning, and chili powder; cook until onions are soft, about 3-4 minutes.
3. Remove from heat.
4. Top a tortilla with sausage mixture, both cheeses and jalapeños.
5. Place another tortilla on top of mixture and repeat step, ending with a tortilla on top.
6. Each stack should be 3 tortillas and 2 layers of mixture.
7. Press firmly down on each stack.
8. In light oil, cook the stacks about 3 minutes per side or until the tortillas are golden brown and the cheese is melted.
9. Cut into 4 pieces and serve hot with spicy sour cream dip.
10. Spicy Sour Cream Dip: Mix all ingredients in bowl and season to taste. Refrigerate covered until ready to serve.