Chonchos in Ponchos

3 tbsp. butter

1 tsp. chopped garlic, about 1 small clove

8 oz. spicy smoked-pork link sausage (“Use Conecuh sausage if you can,” Gillespie says. “It’s a high-quality pork sausage sold all over the United States. Or use any good-quality, coarsely ground smoked pork sausage the size of a fat hot dog.”)

4 oz. Monterey Jack cheese, cut into ¼ by 1 ½-inch slices

1 jalapeño pepper, sliced into thin rings

1 (8-oz.) tube refrigerated Pillsbury Crescent Roll dough

⅓ cup crumbled cotija cheese or other mild cheese

¼ tsp. smoked paprika

Directions at gardenandgun.com

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