Sausage & Tortilla Pie

What can we say but….Olé!

  • ½ – pound of fresh Italian sausage (removed from casings)
  • 1 – tablespoon of olive oil
  • 1 – tablespoon of butter
  • 6 – corn tortillas (torn into strips)
  • 1 – 8 ounce can of chopped green chilies
  • – cups of Monterey jack cheese (grated)
  • ¼ – cup of green onion (chopped)
  • – ounces of black olives (sliced)
  • 4 – eggs
  • ¼ – cup of buttermilk
  • ¼ – teaspoon of crushed or chopped garlic
  • ¼ – teaspoon of salt
  • ¼ – teaspoon of freshly ground black pepper
  • ¼ – teaspoon of chili powder
  • ¼ – teaspoon of crushed chili pepper
  • ¼ – teaspoon of ground cumin
  • 1 – fresh, ripe tomato (sliced)
  •    – paprika
  •    – whole black olives, sour cream, and salsa (for garnish)
Traditional family pork recipe seasoned with fresh blend of natural ingredients.
    A Day Before Serving:

  • In a small frying pan, cook the sausage in the olive oil over medium heat for ten to twelve minutes, stirring occasionally with a wooden spoon to crumble the sausage.
  • Drain off any liquid and set the sausage aside.
  • Butter the interior of a round or square two quart baking dish.
  • Line the bottom & the sides of the dish with a little over one-half of the tortilla strips.
  • Spread one-half of the chilies evenly on top of the tortilla strips.
  • Spread one-half of the sausage evenly on top of the chilies.
  • Spread one-half of the cheese evenly on top of the sausage.
  • Spread one-half of the green onion evenly on top of the cheese.
  • Spread one-half of the olives evenly on top of the green onion.
  • Cover with the remaining tortilla strips.
  • Spread the remaining one-half of the ingredients in layers, as in the steps above.
  • In a small bowl, whisk together the eggs, buttermilk, garlic, salt, black pepper, chili powder, crushed chili pepper and cumin until they are blended well.
  • Pour the eggs over the top of the ingredients in the baking dish.
  • Arrange the tomato slices on top and dust over with the paprika.
  • Cover and refrigerate overnight.
  • The Day Of Serving:

  • Remove the covering from the baking dish.
  • Bake the pie at 350 degrees for fifty-five to sixty minutes (do NOT preheat the oven), until the edges are lightly browned and the center is set.
  • Cut the pie into four servings. Top each tomato with a black olive and serve with salsa and sour cream.
  • Serves 4, But Great For 8 When Doubled.