I made this for dinner tonight using Cloverleaf’s Jalapeno Jack cheese. It was delicious! The sausage added a smoky flavor, the potato was freshly dug from the garden, and the cheese added a nice spicy kick. Served warm, it is the perfect appetizer for when friends drop by, for movie nights, or Superbowl Sundays…
1 pound fresh chorizo or hot Italian sausage
1 tablespoon plus and extra 1 teaspoon canola oil
1 large potato or 2 medium (about ½ pound), diced into ½ inch cubes
½ teaspoon paprika
½ teaspoon salt
4 6-inch tortillas
¼ cup red onion, finely diced
½ cup cilantro, finely chopped
½ pound Montery Jack cheese, grated (about 2 cups)
Preheat oven to 425 degree (F). In a large, nonstick frying pan, cook the sausage over medium heat until golden brown. Remove sausage from pan with slotted spoon and pour the fat from the pan.
Heat the 1 tablespoon oil in the pan over medium heat. Add the potato, ½ teaspoon of the paprika and the salt. Cook for 10 minutes or until tender.
Put 1 tortilla on a baking sheet (I put this over a sheet of parchment paper). Put a third of the sausage, onion, potato, cilantro and cheese on top, spreading the ingredients evenly all the way to the edge. Top with another tortilla and press down firmly. Add another third of the ingredients over top. Top with another tortilla and again, press down firmly. Repeat for a final layer, saving a little cilantro for garnish. Top with a final tortilla. Press down firmly and brush with olive oil. Sprinkle with paprika and cilantro and bake for about 10 minutes, or until the cheese melts. Cut into wedges and serve immediately.