Spicy Sausage & Cheese TartletsUser Submitted Recipe
1 pound mild ground pork sausage
1 ¼ cups (5 ounces) shredded Pepper Jack cheese
1 (8-ounce) bottle Ranch dressing (or use your home made Hidden Valley Ranch dressing)
1 (4 ¼ ounce) can chopped ripe olives, drained
1 (4 ¼ ounce) can chopped green chilies, drained
½ c. to ¾ c. chopped green onions
1 tsp. ground red pepper
5 (2.1-ounce) packages frozen mini phyllo shells
Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain on a paper towel to pick up excess grease.
Combine sausage and next 7 ingredients in a large bowl.
Fill each shell with a heaping teaspoonful of sausage mixture, and place on un-greased baking sheets. Bake at 350° for 8 to 10 minutes or until cheese melts. Serve warm.
Fill and freeze these unbaked tartlets in their original tray. The tray slips neatly into a large zip-loc plastic bag. When you’re ready to bake the frozen tartlets, transfer them to un-greased baking sheets and add 2-3 minutes to the original baking time.