Chile 'n' cheese spirals (ortega recipe)

Yield: 24 Servings

Measure 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 \N Soft taco-size; (8-inch) flour tortillas
\N \N ORTEGA Garden Style Salsa; medium or mild

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

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