Sheryl's tortilla rolls

Yield: 12 Servings

Measure 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
\N \N Salsa to taste
6 larges Green onions, chopped, stems and all
½ pounds Shredded monterey jack cheese

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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