Ingredients
- 8 oz pork breakfast sausage (Jimmy Dean)
- 1 jalapeno, finely chopped
- 1 14.5 oz can diced tomatoes
- 1 80z brick light cream cheese, cubed
- 1 cup shredded reduced fat Mexican blend cheese (cheddar would work fine, too)
- 4 – 8 inch flour tortillas
- cooking spray
- salt
Instructions:
Brown sausage over medium high heat in a skillet. Once sausage is browned, add jalapeno and tomatoes. Let cook for a couple of minutes. Transfer into crock pot.
Stir cubed cream cheese and shredded cheese into sausage mixture. Cook on low for 3-4 hours until melted and bubbly. Stir mixture after about the first hour of cooking.
Preheat oven to 350 degrees. Stack tortillas on top of each other and cut into 8 pie shaped pieces for a total of 32 pieces. Place them on a baking sheet in a single layer. Coat each side with cooking spray and sprinkle with salt. Bake for 10 minutes or until chips are crispy.
Spoon dip into a serving dish and serve with tortilla chips.
Quick Tip: You can use store bought tortilla chips if you don’t want to make your own.
Thanks to Lisa’s Dinnertime Dish for this delicious party appetizer to please!
