Yield: 24 Servings
|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