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Cowboy Country Conchos
Pork Chop-Onion Rice Bake


Cowboy Country Conchos

1 lb Chorizo, Italian or pork sausage, crumbled, browned and drained well of grease
3 cups shredded cheese (cheddar, marbled cheddar or a mixture of cheddar and Monterey Jack)
1 cup Ranch salad dressing
1 can sliced olives, artichokes or finely chopped mushrooms (cook’s choice)
½ cup chopped sweet pepper (red, yellow or green)
1 package of small wonton wrappers

Preheat oven to 350F.

Blot browned sausage dry with paper towels.
Combine with cheese, salad dressing, olives and red bell pepper.
Set aside.
Press one wonton wrapper into each cup on a muffin tin, shaping wrapper into a star shape by pinching the middle of all four sides.
Bake five minutes. Be careful not to over bake, as the corners of the wonton wrappers burn easily.
Remove wrappers from tin, place on baking sheet.
Fill with sausage mixture.

Bake five minutes or until bubbly.

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