Shelly's Recipe

ANDOUILLE CHEESE DIP

Category: Dips - Hot

1 pound andouille sausage
1 can (2-1/4 ounces) sliced black olives
1/4 cup picante sauce or salsa, well drained
1/4 cup chopped fresh cilantro, leaves only (no stems)
6 ounces grated cheddar cheese
4 ounces grated Monterey Jack cheese with jalapeños
12 flour tortillas

Preheat the oven to 350. Wrap the tortillas in foil and set aside.

Remove casing from sausage, if necessary, and crumble into an ovenproof skillet. Cook over medium heat until the sausage is browned. Remove from the skillet and drain thoroughly on paper towels. Drain any grease from the skillet and wipe clean with paper toweling.

Return the sausage to the skillet. Add the olives, picante sauce and cilantro and stir well. Sprinkle the two cheeses over the top of the mixture. Bake uncovered 5 minutes. Place the tortillas in the oven. Bake the queso about 10 minutes more, until the cheese is bubbly.

To serve, spoon the queso onto warm tortillas and eat while hot.