Servings: 48
Ingredients:
For 6 portions:
6 flour tortillas (8 inch diameter each)
2 1/4 cups (9 ounces) Wisconsin Colby cheese, shredded
1 cup Chorizo sausage, or breakfast sausage crumbled, browned, drained
18 slices jalapeño peppers, pickled, sliced, drained
1 1/2 cups (6 ounces) Wisconsin Monterey Jack cheese, shredded
For 48 portions:
48 flour tortillas (8 inch diameter each)
4 1/2 quarts (4 1/2 pounds) Wisconsin Colby cheese, shredded
1 1/2 quart Chorizo sausage, or breakfast sausage crumbled, browned, drained
144 slices (about 1 quart) jalapeño peppers, pickled, sliced, drained
3 quarts (3 pounds) Wisconsin Monterey Jack cheese, shredded
Cooking Directions:
Place tortillas on sheet pans lined with silicone paper. Sprinkle each tortillas as follows: 6 tablespoons Wisconsin Colby cheese; 2 tablespoons browned, drained sausage; 3 jalapeño slices, 1/4 cup Wisconsin Monterey Jack cheese.
Bake: Conventional oven 425° F for 7 to 10 minutes; Convection oven 400° F for 7 to 10 minutes. Cut into pieces for serving. Suggested garnishes include; dairy Sour Cream, tomatoes, additional slices of jalapeño pepper, cilantro.