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Manly Mexican Bites
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| 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 followsPreheat the oven to 400 degrees F. 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):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 Combine all ingredients thoroughly.
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 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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