HOT TORTILLAS DIP

6 or 8-7” flour tortillas
1 tsp. Satan’s Breath® Jalapeno Garlic Powder
1 tsp. Satan’s Breath® Cajun Blend
½ tsp. cumin powder

Brush both sides of the flour tortilla with the olive oil and lightly dust each side with the spices.  As you sprinkle the spices on each, put them on a 16” sheet pan.  Now preheat the oven to 400°F.  Bake for 8 minutes until crisp, but not burned. Used as bread.

CASSEROLE AND/OR DIP
1 T. olive oil
1 T. minced garlic
1 T. Satan’s Breath® X-Hot Chili Powder
1-11oz. can of Mexicorn
2-14½oz can of tomatoes with chopped chilies
1-10oz pack fresh mushrooms, chopped
½ chopped bell pepper
¼ cup chopped jalapeno peppers (optional)
¼ cup sliced olives
1 lb. browned and granulated hamburger
1 base ball size onion chopped
2 cups Mexican Four Cheese
1 cup no fat sour cream  (for topping)

Put the olive oil in a preheated wok.  Now add the garlic, onions, chopped bell pepper, mushrooms and hamburger.  When the onions are clear and the burger is almost done, put in the tomatoes.  When it is done set aside and let cool.  Now in a large mixing bowl, mix in the no fat sour cream, jalapeno peppers, and olives and cheese.  Spray a 15”x10”x2”pyrex dish with olive oil. Put all in except chips and bake for 30 minutes at 350°F.  Happy chip & dip.