↞ recipe box start page
Category: Hot
Prep Time: Cook Time: Total Time:
1 (16-oz) pkg pork sausage
1 cup diced onions
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 Tbsp minced garlic
1 minced jalapeno
1 (1-oz) pkg fajita seasoning mix
2 cups shredded Monterey Jack cheese
1 (8-oz) pkg cream cheese
1/2 cup Creole cream cheese
1/2 cup diced tomato
Salt and black pepper to taste
2 large French bread loaves
Slice bread horizontally and reserve tops. Hollow out bottom portion of loaves, leaving 1-inch shell. In a Dutch oven, cook sausage over medium-high heat until slightly browned and fat is rendered.
Add onions, bell peppers, garlic and jalapeno. Blend well into sausage mixture and saute until vegetables are wilted, about 3-5 minutes. Add fajita seasoning mix and Monterey Jack cheese. Stir until cheese is melted. Add cream cheeses and dissolve into mixture. Bring to a low simmer, stirring constantly to keep from scorching. Stir in chopped tomato and adjust seasoning with salt and pepper if necessary.
Place a generous serving of the sausage dip into the bottom half of each French loaf. Cover each loaf with top half, wrap in foil and bake at 350 F for 15-20 minutes or until hot. Unwrap foil and slice into individual servings.
NOTE: The filling can be made one day prior to serving as flavors improve overnight.
HOT & SPICY JAGUAR LOAF
view my recipes
print
save
Category: Hot
Prep Time: Cook Time: Total Time:
1 (16-oz) pkg pork sausage
1 cup diced onions
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 Tbsp minced garlic
1 minced jalapeno
1 (1-oz) pkg fajita seasoning mix
2 cups shredded Monterey Jack cheese
1 (8-oz) pkg cream cheese
1/2 cup Creole cream cheese
1/2 cup diced tomato
Salt and black pepper to taste
2 large French bread loaves
Slice bread horizontally and reserve tops. Hollow out bottom portion of loaves, leaving 1-inch shell. In a Dutch oven, cook sausage over medium-high heat until slightly browned and fat is rendered.
Add onions, bell peppers, garlic and jalapeno. Blend well into sausage mixture and saute until vegetables are wilted, about 3-5 minutes. Add fajita seasoning mix and Monterey Jack cheese. Stir until cheese is melted. Add cream cheeses and dissolve into mixture. Bring to a low simmer, stirring constantly to keep from scorching. Stir in chopped tomato and adjust seasoning with salt and pepper if necessary.
Place a generous serving of the sausage dip into the bottom half of each French loaf. Cover each loaf with top half, wrap in foil and bake at 350 F for 15-20 minutes or until hot. Unwrap foil and slice into individual servings.
NOTE: The filling can be made one day prior to serving as flavors improve overnight.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.