| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Appetizers, Crocker |
15 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic, finely chopped |
| 1 |
tb |
Vegetable oil |
| 12 |
oz |
Salsa |
| 4 |
oz |
Chopped green chilies, drained |
| 2 |
tb |
Raisins |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground cloves |
|
ds |
Ground cumin |
| 1/2 |
lb |
Bulk Italian sausage |
| 16 |
oz |
Monterey jack cheese, cut into 1/4-inch slices |
| 1/4 |
c |
Sliced pimiento-stuffed olives |
| 12 |
oz |
Round tortilla chips |
INSTRUCTIONS
Cook and stir garlic in oil in 1-quart saucepan until garlic is brown,
about 1 minute. Stir in salsa, chilies, raisins, cinnamon, cloves and
cumin. Heat to boiling, stirring occasionally, reduce heat. Simmer
uncovered, stirring occasionally, until mixture is slightly thickened,
about 3 minutes. Cook and stir sausage in 10-inch skillet until brown;
drain. Stir in 1 cup of the salsa mixture.
Place half of the cheese slices in single layer in ungreased 1-quart
shallow casserole or pie plate, 9 x 1 1/4 inches. Spoon sausage mixture
over cheese slices in casserole; top with remaining cheese slices.
Bake uncovered in 400F oven until cheese is melted, 8 to 10 minutes. Heat
remaining salsa mixture and the olives until hot; pour over cheese. Serve
with tortilla chips. 15 servings; 295 calories per serving.
Source: Betty Crocker's Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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