Ingredients
1 pound bulk Italian sausage2 large sweet red peppers, finely chopped3 jalapeno peppers, finely chopped1 cup whole milk2 packages (8 ounces each) cream cheese, softened1 cup shredded part-skim mozzarella cheeseTortilla chips
Preparation
In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles; drain.
Place red peppers, jalapenos and sausage in a 3-qt. slow cooker; add milk. Cook, covered, on low until peppers are tender, 5-6 hours.
Stir in cheeses. Cook, covered, on low until cheese is melted, about 30 minutes longer. Serve with tortilla chips.
