Chili con Queso Tortilla Bowls


½ pound pork sausage
½ cup chopped onion (1/2 medium)
½ cup chopped green pepper (1/2 medium)
½ cup chopped red pepper (1/2 medium
1 to 2 tablespoons chopped jalapeno pepper
1 teaspoon minced fresh garlic (2 cloves)
2 teaspoons ground cumin
1 teaspoon chili powder
¼ teaspoon freshly ground pepper
1 (16-ounce) can chili beans
1 cup favorite red salsa

6 Mission 8-inch Super Soft Flour Tortillas, warmed
1 tablespoon vegetable oil

Chopped fresh avocado
Crumbled Queso Fresco cheese


In a 4-quart saucepan over medium heat cook sausage, stirring occasionally, until no longer pink (8 to 10 minutes).  Add onion, peppers, garlic, cumin, chili powder, and pepper; continue cooking, stirring occasionally, until vegetables soften (8 to 10 minutes).  Add chili beans and salsa.  Continue cooking, stirring occasionally, for 20 minutes.  Heat oven to 350 F.  Brush oil on both sides of tortillas.  Place tortillas into tortilla bowl forms on a large cookie sheet.  Bake for 10 to 12 minutes or until edges are lightly browned.  Cool 10 minutes; remove tortilla bowls from forms and let cool. Place chili in bowls and top with avocado and cheese.

Makes 6 servings

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