Posted by: Thursday on: April 1, 2008
From the April 2007 issue of Cooking Light. Like usual, this got modified a few ways. For starters we doubled it in order to have leftovers. Cheddar and Jack cheese was replaced by a standard Mexican cheese blend, and it called for Gerhard’s type sausage (which is pre-cooked, brat-style with different things like chicken and [...]
