Sheryl's tortilla rolls
12 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
5 | larges | Flour tortillas |
1 | can | (16 oz) spicy refried beans |
1 | pack | (8 oz) cream cheese,, softened |
1 | teaspoon | Cumin |
1 | tablespoon | Fresh lime juice |
Salsa to taste | ||
6 | larges | Green onions, chopped, stems and all |
½ | pounds | Shredded monterey jack cheese |
Directions
Have tortillas at room temperature. In a mixing bowl, combine cream cheese, refried beans, cumin and lime juice, making a thick paste. Spread fairly thinly and evenly on tortillas to within ⅛ inch of the edge. Roll up tortillas jelly roll fashion and wrap each separately in plastic wrap.
Refrigerate overnight. When ready to serve, slice in 1- inch rounds and arrange on plate. Serve plain or with salsa on the side.
NOTES : Tortillas dry out fairly rapidly in the open air. Don't cut tortillas until the last minute. Recipe by: Sheryl Hurd-House Posted to MC-Recipe Digest V1 #610 by Crane Walden <cranew@...> on May 13, 1997
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