2 cloves garlic, finely chopped
1 T Vegetable Oil
1 Jar U-Bake Salsa
1 can (4oz.) chopped green chilies, drained
2T Raisins (I usually omit these)
1/4 tsp U-Bake ground Cinnamon
1/8 tsp U-Bake Ground Cloves
Dash of U-Bake Ground Cumin
1/2 pound Bulk Italian Sausage (I use a whole pound)
1 pound Monterey Jack Cheese, cut into 1/4 inch slices
1/4 Cup sliced pimiento-stuffed olives
1 package U-Bake Tortilla Chips

Cooke ans 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, until mixture is slightly thickened, about 3 minutes. Cook and stir sausage in large 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 9 inch pie plate. Spoon sausage mixture over cheese slices; top with remaining cheese slices.

Bake uncovered in 400 degree oven until cheese is melted, about 8-10 minutes. Heat remaining salsa mixture and the olives until hot, the pour over cheese. Serve with tortilla chips.  YUM!