Mexican Jumping Bean and Cheddar
Grape, Melon and Feta Cheese Salad
Parmesan Crumbed Asparagus on Bocconcini Salad
Sugar Snap Pea and Cheese Curd Salad
Zesty South-of-the-Border Bocconcini
Whipped Ricotta with Honey and Mixed Berries
3/4 pound bulk pork sausage
1/4 cup chopped onion
3 cups diced fresh tomatoes, divided
3/4 cup picante sauce
4 cups tortilla chips
cups shredded Monterey Jack cheese, divided
1 medium ripe avocado, diced
Crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain well. Add 2 cups tomatoes and picante sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until most of the liquid has evaporated.
Sprinkle tortilla chips over a 12-in. pizza pan. Top with 2 cups cheese and the sausage mixture; sprinkle with remaining cheese. Bake at 350 degrees F for 8-10 minutes or until cheese is melted. Sprinkle with avocado and remaining tomatoes.