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	EXCITING ESCARGOTS 1 cup unsalted butter 36 large escargots -- canned 3 tablespoons garlic -- minced 1 cup Margarita Jalapeno Salsa 3 tablespoons New Mexico red chiles -- crushed 12 flour or corn tortillas -- OR 1 small loaf French bread -- sliced Preheat oven to 425F. Melt butter in a skillet; add garlic & saute until garlic barely begins to turn golden. Place 6 escargots in each of 6 individual casseroles; drizzle evenly with garlic butter. Spoon 2 heaping tablespoons salsa evenly over escargots in each casserole; sprinkle 1 teaspoon of crushed chile over each. Bake 15 to 20 minutes or until sauce sizzles. Meanwhile, warm tortillas (or slice & warm French bread). Serve escargots with tortillas or bread for dunking in the sauce.
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