Southwest Sausage Crepes (From America's heartland) 

2 pkgs. (16 oz. each) Regular Flavor Uplands Gourmet Pork Sausage, cooked, crumbled and drained 
1 cup shredded Monterey Jack cheese 
1 pkg. (8 oz.) cream cheese 
1 cup sour cream 
1/2 cup green onions, chopped 
1 can (4.5 oz.) chopped green chiles 
2 pkgs. (10 count each) Crepe Shells

Topping: 

1-1/2 cups sour cream 
8 oz. butter 
1/2 cup salsa 
-or- 
1/2 cup finely chopped tomatoes and 1/4 cup chopped cilantro 

Preheat oven to 350 F. In large mixing bowl, combine cooked sausage, shredded cheese, cream cheese, onions and chiles; mix well. Spread about 3 tablespoons of filling along the right side of each shell; roll shell over filling to form a log. (To make triangle-shaped crepes, spread filling over one quadrant of each crepe; fold in half, then fold in half again). Place filled crepes on a lightly greased cookie sheet and bake 12-15 minutes, until heated through. Topping: melt butter in a small saucepan over low heat; stir in sour cream and heat until warm. Drizzle 1 tablespoon over each baked crepe and top with your favorite salsa or chopped tomatoes and cilantro.

Note: crepes may be filled and frozen for later use; bake frozen crepes for 25-30 minutes.

Makes 6 servings