| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Meats, Cheese, Casseroles, Italian | 8 | Servings |
INGREDIENTS
| 1 | lb | Italian sausage – hot |
| 1 | md | Onion, chopped |
| 1 | md | Green pepper, chopped |
| 28 | oz | Can tomatoes, diced |
| 1 | tb | Chili powder |
| 2 | ts | Worcestershire sauce |
| 2 | c | Ricotta cheese – smooth |
| 2 | c | Cheddar cheese, shredded |
| 2 | tb | Pickled jalapenos, chopped |
| 6 | Tortillas |
INSTRUCTIONS
Remove casings from sausage and crumble meat. In large skillet, brown sausages with onion and green pepper 5 minutes. Drain fats. Stir in tomatoes, chili powder and Worcestershire sauce. Simmer 5 minutes. In bowl, combine ricotta, 1 1/2 cups Cheddar cheese and jalapeno peppers. In 13x9x2-inch (33x23x5cm) baking dish, spread a thin layer of tomato sauce. Top with 2 tortillas, a layer of sauce and half the cheese mixture. Repeat layers. Top with 2 tortillas, remaining sauce and 1/2 cup Cheddar cheese. Bake at 350F(180C) for 30 minutes or until bubbling. Let stand 5 minutes before serving.
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