Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Cloves garlic,
-finely chopped
1 tb Vegetable oil
12 oz Salsa
4 oz Chopped green chilies,
-drained
2 tb Raisins
1/4 ts Ground cinnamon
1/8 ts Ground cloves
ds Ground cumin
1/2 lb Bulk Italian sausage
16 oz Monterey jack cheese, cut
-into 1/4-inch slices
1/4 c Sliced pimiento-stuffed
-olives
12 oz Round tortilla chips

Cook and stir garlic in oil in 1-quart saucepan until garlic is brown,
about 1 minute. Stir in salsa, chilies, raisins, cinnamon, cloves and
cumin. Heat to boiling, stirring occasionally, reduce heat. Simmer
uncovered, stirring occasionally, until mixture is slightly thickened,
about 3 minutes. Cook and stir sausage in 10-inch skillet until brown;
drain. Stir in
1 cup of the salsa mixture.

Place half of the cheese slices in single layer in ungreased 1-quart
shallow casserole or pie plate, 9 x 1 1/4 inches. Spoon sausage
mixture over cheese slices in casserole; top with remaining cheese
slices.

Bake uncovered in 400F oven until cheese is melted, 8 to 10 minutes.
Heat remaining salsa mixture and the olives until hot; pour over
cheese. Serve with tortilla chips. 15 servings; 295 calories per
serving.

Source: Betty Crocker's Cookbook, 6th Edition

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