Your guests will devour these zesty tartlets. Ranch dressing is the secret flavoring agent that makes these mouthfuls so memorable. Check out the buying time below. As these freeze very well and are perfect when unexpected visitors drop in.
1 pound mild ground pork sausage
1 1/4 cups (5 ounces) shredded Pepper Jack cheese
1 (8 ounce) bottle Ranch dressing (or use your homemade Hidden Valley Ranch dressing)
1 (4 1/4 ounce) can chopped ripe olives, drained
1 (4 1/4 ounce) can chopped green chilies, drained
1/2 cup to 3/4 cup chopped green onions
1 tsp. ground red pepper
5 (2.1-ounce) packages frozen mini phyllo shells
No nutrition information available
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 ungreased 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 ziploc 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.