4 ounces Italian sausage, casings removed
1 cup chopped onion
2 tablespoons all-purpose flour
1 cup white wine
1 cup shredded Cheddar cheese
1 (10 ounce) package shredded Monterey Jack cheese
1 (3 ounce) can chopped green chile peppers, drained
1 (8 ounce) container sour cream
1 (8 ounce) container sour cream
4 ounces Mexican style shredded sharp Cheddar cheese
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat.
Transfer sausage to a medium nonstick skillet. Cook over medium high heat until evenly brown. Drain grease. Drain grease. Stir in white wine, cheese, Monterey Jack cheese, green chile peppers and sour cream; cook over medium heat until flavors are well blended. Bring to a boil.
Reduce heat to low; add sliced other cheese into skillet until cheese is melted. Stir over medium heat until completely melted and warmed through. Chill in refrigerator.
This is really good! I love the chunky veggies with the cheese and shrimp. I added a little extra spinach because I had it and love it. I cant wait to try the leftovers for lunch!
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