Ingredients:

  • 12 large flour tortillas (approx. 10-inch diameter)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, casings removed (450g)
  • 1 medium onion, finely chopped (approx. 1 cup) (150g)
  • 2 jalapeños, seeded and minced (adjust to taste)
  • ¼ cup all-purpose flour (30g)
  • 2 cups whole milk (475 ml)
  • 8 ounces cream cheese, softened (225g)
  • 1 pound sharp cheddar cheese, shredded (450g)
  • 4 ounces Monterey Jack cheese, shredded (115g)
  • ¼ cup pickled jalapeño juice (60 ml)
  • 1 teaspoon chili powder (5 ml)
  • ½ teaspoon cumin (2.5 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • Green food coloring (gel preferred)
  • Optional toppings: Chopped green onions, sour cream, pico de gallo

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Brush tortillas with olive oil and sprinkle with salt and garlic powder.
  3. Cut out tombstone shapes using a pizza cutter or knife.
  4. Arrange on baking sheets and bake until golden brown and crispy (approx. 8-10 minutes).
  5. Let cool completely.
  6. Heat olive oil in a large skillet over medium heat.
  7. Add sausage and cook, breaking it up with a spoon, until browned.
  8. Add onion and jalapeños and cook until softened, about 5 minutes.
  9. Drain off any excess grease.
  10. Sprinkle flour over the sausage mixture and cook for 1 minute, stirring constantly.
  11. Slowly whisk in milk, scraping up any browned bits from the bottom of the skillet.
  12. Bring the milk mixture to a simmer, then reduce heat and simmer for 5 minutes, stirring occasionally, until slightly thickened.
  13. Stir in cream cheese until melted and smooth.
  14. Gradually add cheddar and Monterey Jack cheese, stirring until melted and smooth.
  15. Stir in pickled jalapeño juice, chili powder, cumin, and garlic powder.
  16. Season with salt and pepper to taste.
  17. Add green food coloring, a little at a time, until desired ghoulish green shade is achieved.
  18. Pour the Monster Mash Queso into a serving bowl.
  19. Garnish with optional toppings such as chopped green onions, sour cream, and pico de gallo.
  20. Serve immediately with tombstone tortilla chips. Perfect for halloween foods for parties.