Sausage, Chili And Cheese Tartlets – a delicious recipe with sweet Italian sausage, salsa, shredded Monterey Jack cheese, cheddar cheese, green chilies, Olive oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cook sausage in heavy large skillet over medium high heat until no longer pink, breaking up with fork. Drain off fat. Add salsa, cheeses and chilies to skillet and simmer until mixture thickens, about 5 minutes. Cool completely.
2
Preheat oven to 350. Brush mini muffin (or regular muffin) cups with olive oil. Press 1 wonton wrapper into each muffin cup (wrapper will extend beyond top of cup). Fill each wrapper with generous tablespoon sausage mixture. (Can be prepared 3 hours ahead. Cover and refrigerate.)
3
Bake until wonton wrapper edges begin to brown, about 10 minutes. Transfer pastries from muffin cups to baking sheet. Bake pastries until bottoms are crisp, about 10 minutes more. Transfer to platter. Place dollop of sour cream on each; sprinkle with green onions.
4
Source: Bon Appetit, January 1994
241
kcal
Calories
20
g
Fat
1
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 pound sweet Italian sausage, casing removed, 1/2 c medium hot bottled salsa (do not use chunky style), 1/2 c loosely packed shredded Monterey Jack cheese (about 2 oz.), 1/2 c loosely packed shredded sharp cheddar cheese (about 2 oz.), and more.
Yes, Sausage, Chili And Cheese Tartlets falls under the Soups & Stews category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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