Yield: 1 Servings
|1 pack||(8 oz) cream cheese (softened)|
|1 pack||(8 oz) sour cream|
|1 can||(small) green chilies (chopped)|
|1 tablespoon||Minced onion|
|1½ cup||Grated cheddar cheese|
|6||Flour tortillas; (up to 8)|
After the cream cheese has softened, mix all the ingredients except te tortilas in a med. sized bowl. Spread on the tortillas evenly. Then, roll them up just like you would a buritto and refrigerate for a few hours, preferably overnight. Slice into pieces with an approximate width of an inch.
Note: i usually make these with the fat free sour cream and cream cheese so that i can reduce he fat and make it fit in with my mother's diet. i think they taste wonderful whether you use the regular, reduced fat, or no fat cream cheese and sour cream. Also, the lady we got the recipe from used to put a sm. can of black olives in the mix. since we do not like black olives, we omitted it. ENJOY!!
Posted to recipelu-digest Volume 01 Number 465 by Kara9718<Kara9718@...> on Jan 6, 1998