Manly Mexican Bites

This is hot!


  • 24 oz. chorizo or other hot sausage, removed from casings and crumbled
  • 2 cups finely chopped yellow onions
  • 1 1/2 Tbsp. finely chopped garlic
  • 1 Tbsp. essence, recipe follows
  • 1 Tbsp. chili powder
  • 2 cups grated Monterrey Jack
  • 2 cups grated cheddar
  • 4 large fresh jalapenos, stems and ends removed, cut into 20 slices about 1/4 inch thick each
  • 12 corn tortillas
  • chopped fresh cilantro leaves, for garnish

Spicy Sour Cream Dip:

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 chipotle chile in adobo, chopped
  • 1 tsp. abobo sauce
  • 1 Tbsp. chopped fresh cilantro leaves
  • 1 Tbsp. fresh lime juice
  • 1/4 tsp. salt


  • 2 1/2 Tbsp. paprika
  • 2 Tbsp. salt
  • 2 Tbsp. garlic powder
  • 1 Tbsp. black pepper
  • 1 Tbsp. onion powder
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. dried oregano
  • 1 Tbsp. dried thyme


Preheat the oven to 400 degrees F.

In a skillet, cook the sausage over medium-high heat, stirring, until browned and the fat is rendered, about 4 minutes. Add the onions, garlic, Essence, and chili powder, and cook, stirring, until the onions are soft, 3 to 4 minutes. Remove from the heat and let cool.

In a bowl, combine the cheeses.

Place 4 tortillas on a work surface. Top each tortilla with about 1/4 cup of the sausage mixture.

Top each with some cheese and a few jalapeno slices and top with another tortilla.

Add another layer of sausage, cheese, and jalapeno finishing with 1 more tortilla. Each stack should be 3 tortillas and 2 layers of filling.


Press firmly down on the top of each stack.

Lightly oil the grill or griddle and cook the stacks for about 3 minutes per side, or until the tortillas are golden brown and the cheese is melted. Cut each into 4 pieces.

Place on a serving platter and garnish with the cilantro. Serve hot with Spicy Sour Cream Dip (simply combine those ingredients together).

By Irishwitch from Aurora, CO

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