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| 2 | Cloves Garlic finely chopped |
| 1 Esslöffel | vegetable oil |
| 12 x ca. 30 g | Salsa |
| 4 x ca. 30 g | Chopped green chilies, drained |
| 2 Esslöffel | raisins |
| 1/4 Teelöffel | cinnamon ground |
| 1/8 Teelöffel | cloves ground |
| | Ds Ground cumin |
| 1/2 x ca. 450 g | Bulk Italian sausage |
| 16 x ca. 30 g | Monterey jack cheese, cut into 1/4-inch slices |
| 1/4 Tasse | Sliced pimiento-stuffed olives |
| 12 x ca. 30 g | Round tortilla chips |
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Cook and stir garlic in oil in 1-quart saucepan until garlic is brown, about 1 minute. Stir in salsa, chilies, raisins, cinnamon, cloves and cumin. Heat to boiling, stirring occasionally, reduce heat. Simmer uncovered, stirring occasionally, until mixture is slightly thickened, about 3 minutes. Cook and stir sausage in 10-inch skillet until brown; drain. Stir in 1 cup of the salsa mixture.
Place half of the cheese slices in single layer in ungreased 1-quart shallow casserole or pie plate, 9 x 1 1/4 inches. Spoon sausage mixture over cheese slices in casserole; top with remaining cheese slices.
Bake uncovered in 400F oven until cheese is melted, 8 to 10 minutes. Heat remaining salsa mixture and the olives until hot; pour over cheese. Serve with tortilla chips. 15 servings; 295 calories per serving.
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