Sausage, chili and cheese tartlets - bon appetit
24 appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Sweet Italian sausage, casings removed |
| ½ | cup | Medium-hot bottled salsa (do not use chunky style) |
| ½ | cup | Loosely packed shredded Monterey Jack cheese (about 2 oz) |
| ½ | cup | Loosely packed shredded sharp cheddar cheese (about 2 oz) |
| ½ | 4-oz can diced green chilies | |
| Olive oil | ||
| 24 | Purchased wonton wrappers | |
| Sour cream | ||
| Finely chopped green onions | ||
Directions
Cook sausage in heavy large sluet over medium-high heat until no longer pink, breaking up with fork. Drain off fat. Add salsa, cheeses and green chilies to skillet and simmer until mixture thickens, about 5 minutes. Cool completely.
Preheat oven to 350'F. Brush mini 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.) 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. Transfer to platter. Place dollop of sour cream on each; sprinkle with green onions.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>