Ingredients
1 package of Al Fresco Rotisserie Seasoned Chicken Sausage
½ yellow onion, chopped
1 (12 oz) can evaporated milk
1 Tbsp corn starch
6oz shredded Mexican cheese blend
6oz shredded mozzarella cheese
Salsa, green chile peppers, cilantro for garnish
Pita chips for serving
Directions:
- 1Cook the Al Fresco Rotisserie Seasoned Chicken Sausage and onion in a nonstick frying pan for about 10 minutes until the onion is lightly browned. Remove a few spoonfuls of the sausage and reserve to use for garnish.
- 2Mix the cornstarch in with the evaporated milk in a bowl. Mix until all the starch is dissolved.
- 3Pour the milk mixture into the sausage mixture and bring to a simmer. When it comes to a simmer, it will begin to thicken up.
- 4Remove from heat and stir in the cheese. They will melt into the sauce.
- 5Pour the mixture into a small baking dish or cast iron skillet.
- 6Cover and chill or cook immediately. If cooking right away, bake at 350°F for 10 minutes. If cooking from cold, bake at 350°F for 30 minutes.
- 7Garnish with reserved sausage and any additional garnish. Serve with pita chips.
