 |
 |
| 1 | |  | | onion, chopped | | | | 1 | | 3 | | | | Italian sausages, hot or mild | | | | 3 | | 2 | | | | cooked PEI Potatoes, diced finely | | | | 2 | | 1 | | | | can 19 oz (540 ml) tomatoes, chopped | | | | 1 | | 2 | | | | garlic cloves, crushed | | | | 2 | | 1/8-1/4 tsp | | | | crushed chilies | | | | 0.5-1 ml | | 1/4 tsp | | | | pepper | | | | 1 ml | | 12 | | | | 7 inch (18 cm) tortillas | | | | 12 | | 1 cup | | | | grated mozzarella cheese | | | | 250 ml | | 1/2 cup | | | | grated cheddar cheese | | | | 125 ml |
|
| Remove sausage from casing and cook with onion and garlic in a non-stick skillet for 15 minutes or until sausage is browned and crumbled. Drain fat. Add potatoes, tomatoes, garlic, crushed chilies and pepper. Cook, stirring often for 5 minutes. Spread1/3 cup (75 ml) of sausage mixture on half of each tortilla. Sprinkle with cheese and fold closed. Bake on a greased baking sheet at 400°F (200°C) 10 -15 minutes, until golden. Serve with salsa, guacamole, sour cream and/or yogurt. Makes 12. |
|
|
|
|
