Manly Mexican Bites

• 24 ounces chorizo or other hot sausage, removed from casings and crumbled
• 2 cups finely chopped yellow onions
• 1 1/2 tablespoons finely chopped garlic
• 1 tablespoon Essence, recipe follows
• 1 tablespoon chili powder
• 2 cups grated Monterey 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, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 chipotle chile in adobo, chopped
• 1 teaspoon abobo sauce
• 1 tablespoon chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

1. In a skillet, cook the sausage over medium-high heat, stirring, until browned and the fat is rendered, about 4 minutes.
2. Add the onions, garlic, Essence, and chili powder, and cook, stirring, until the onions are soft, 3 to 4 minutes.
3. Remove from the heat and let cool.
4. In a bowl, combine the cheeses.
5. Place 4 tortillas on a work surface.
6. Top each tortilla with about 1/4 cup of the sausage mixture.
7. Top each with some cheese and a few jalapeno slices and top with another tortilla.
8. Add another layer of sausage, cheese, and jalapeno finishing with 1 more tortilla.
9. Each stack should be 3 tortillas and 2 layers of filling.
10. Press firmly down on the top of each stack.
11. 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.
12. Cut each into 4 pieces.
13. Place on a serving platter and garnish with the cilantro.
14. Serve hot with Spicy Sour Cream Dip, if desired.
15. Combine all ingredients thoroughly.
16. Yield: 2/3 cup
17. In a bowl, combine all the ingredients.
18. Adjust the seasoning, to taste.
19. Refrigerate, covered, until ready to serve.
20. Yield: 1 1/2 cups

chorizo, yellow onions, garlic, chili powder, grated monterey, cheddar, fresh jalapenos, corn tortillas, fresh cilantro, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme, sour cream, mayonnaise, abobo sauce, cilantro, lime juice, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/manly-mexican-bites-recipe.html (may not work)