INGREDIENTS

12 Mission® 6" Yellow Corn Tortillas (06942)  
4 Tbsp.  Vegetable Oil  
1/2 tsp.  Salt  
1 cup  Cream Cheese , softened 
1 Tbsp.  Olive Oil  
1 lbs. Spicy Sausage , crumbled 
2 cloves  Garlic , minced 
1/2 cup Red Wine  
2 cups grated Mozzarella Cheese  
2 cups chopped Roma Tomatoes  
1/2 cup chopped Green Onion  
1/2 cup chopped Red Onion  
1 ripe Avocado , cut in half, pitted, peeled and diced to 1/2" 
3 large fresh Basil Leaves, 1/8" julienne 
1/2 cup  Olive Oil  
1/8 cup White Wine Vinegar  
1/2 tsp.  Salt  
1/2 tsp. fresh Cracked Black Pepper  
 Sour Cream to garnish 
 Chives to garnish 

DIRECTIONS

1.) In a large skillet heat oil and cook tortillas on both sides until almost crisp. Remove tortillas and drain on paper towels. Sprinkle lightly with salt. Let cool.

2.) Sprinkle a thin layer of cream cheese on eight of the twelve cooled tortilla rounds.

3.) Sauté sausage in olive oil until nicely browned. Add minced garlic and cook for one minute longer. Add red wine and simmer until liquid has reduced by half and is nicely thickened, about 10 minutes.

4.) In a bowl, combine the tomatoes, green onions, red onions, avocado, basil, olive oil, vinegar, salt and pepper.

5.) Assemble the stack by placing one of the fried tortilla rounds, spread with cream cheese on a plate, layer with the cooked sausage, mozzarella cheese and tomato mixture.

6.) Place a second tortilla round, spread with cream cheese, on top of the layered ingredients. Repeat with a second layer of the sausage, cheese and tomato mixture. Place the final (plain) tortilla round on top. Repeat until all the stacks have been made.

7.) Garnish with sour cream and chives.

Recipe Using Same Product(s)

• 

  Mole Amarillo Tostada

• 

  Grand Canyon Tacos

• 

  Chilaquiles Verdes with Fried Eggs

• 

  Chile-Seasoned Shrimp Tostada

• 

  Chicken Teriyaki Crispy Tacos