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.

Combine all ingredients thoroughly.

Yield: 2/3 cup

In a bowl, combine all the ingredients. Adjust the seasoning, to taste. Refrigerate, covered, until ready to serve.

Yield: 1 1/2 cups