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Ingredients

• 1 pound andouille sausage
• 1 can (2-1/4 ounces) sliced black olives
• 1/4 cup picante sauce or salsa, well drained
• 1/4 cup chopped fresh cilantro, leaves only (no stems)
• 6 ounces grated cheddar cheese
• 4 ounces grated monterey jack cheese with jalapeños
• 12 flour tortillas

Description

From Recipe Email This Dip -- A Fusion Of Cajun And Tex-Mex Cookery -- May Be Served With Tortilla Chips, But It's Much Better Spooned Onto Hot Flour Tortillas. It's A Versatile Recipe And Fun To Serve At A Party.

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