Tortilla Stacks with Italian Sausage, Roasted Red Pepper & Feta Cheese

Preheat the oven to 350 degrees F.

To make the tortilla circles, using a 3 to 3 1/2-inch circle cutter, cut 3 rounds out of each tortilla, for a total of 24 rounds. Place the rounds in a single layer on two well-oiled baking sheets. Brush each round lightly with olive oil. Bake for 8 to 10 minutes, or until the rounds are golden brown. Be sure not to undercook the rounds or they will be chewy rather than crisp.

To make the filling, heat the olive oil in a large skillet set over medium-high heat. Squeeze the Italian sausages out of their casings into the pan. Season with salt and freshly ground black pepper. Breaking with a wooden spoon, cook until the sausage is cooked through, 8 to 10 minutes. Set aside.

Cut the roasted red peppers into thin strips. Roasted red peppers are very easy to roast at home.

In a small bowl, mix together the sauce ingredients.

Assembling the stacks:

Preheat the oven to 350 degrees F.

Place 8 tortilla rounds on a baking sheet. Top each with 1 tablespoon cooked sausage, 3 strips roasted red pepper, and 2 teaspoons crumbled feta cheese. Top the filling with another tortilla round. Repeat with another layer of filling and the last tortilla rounds, so that there are 3 layers of tortillas and 2 layers of filling for each stack.

Bake for 10 minutes.

Using a spatula, plate the tortilla stacks. Top each with a dollop of the yogurt sauce and garnish with chopped cilantro. Serve. You can try to eat these with knives and forks, but we found it easier to use our hands.