This dip — a fusion of Cajun and Tex-Mex cookery — may be served with tortilla chips, but it’s much better spooned onto hot flour tortillas. It’s a versatile recipe and fun to serve at a party.
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Description
This dip — a fusion of Cajun and Tex-Mex cookery — may be served with tortilla chips, but it’s much better spooned onto hot flour tortillas. It’s a versatile recipe and fun to serve at a party.
Ingredients
- 1 pound andouille sausage
- 1 can (2-1/4 ounces) sliced black olives
- 1/4 cup picante sauce or salsa, well drained
- 1/4 cup chopped fresh cilantro, leaves only (no stems)
- 6 ounces grated cheddar cheese
- 4 ounces grated Monterey Jack cheese with jalapeños
- 12 flour tortillas
Instructions
- 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.
- Makes 12 servings.
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