Manly Mexican Bites

Total Time:
1 hr 5 min
Prep:
50 min
Cook:
15 min

Yield:
16 hors d'oeuvres
Level:
Easy

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
  • 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
  • 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
Directions
  • 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):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

Spicy Sour Cream Dip:
  • 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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