Chile 'n' cheese spirals (ortega recipe)
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Cream cheese; softened |
| 1 | cup | (4-ounces) shredded Cheddar cheese |
| ½ | cup | (4-ounce can) ORTEGA diced green chiles |
| ½ | cup | (about 6) sliced green onions |
| ½ | cup | Chopped ripe olives |
| 4 | Soft taco-size; (8-inch) flour tortillas | |
| ORTEGA Garden Style Salsa; medium or mild | ||
Directions
Combine cream cheese, Cheddar cheese, chiles, green onions and olives in medium bowl.
Spread ½ cup cheese mixture on each tortilla. Roll up. wrap each roll in plastic wrap; chill for 1 hour. Remove plastic wrap; slice each roll into six ¾-inch pieces. Serve with salsa for dipping.
Tip: Spirals can be made ahead and kept in the refrigerator for 1 to 2 days. For added variety, add diced red bell pepper or use whole green chiles instead of diced.
Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Dec 23, 1997