Tortilla rolls

Yield: 12 Servings

Measure Ingredient
5 larges Flour tortillas
1 bunch Green onions, chopped, stems and all
1 can (4 oz) chopped green chiles,, drained
1 pack (8 oz) cream cheese,, softened
1 \N Tub (8 oz) sour cream
½ pounds Cheddar cheese, shredded
\N \N Salt and pepper, to taste

Have tortillas at room temperature. With an electric mixer, mix the remaining ingredients until all are well mixed. 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 ¾ inch rounds and arrange on plate. Serve plain or with salsa on the side.

NOTES : Tortillas will tend to dry out if rolls are unwrapped and cut too far in advance. Slice just before serving.

Recipe by: Prodigy Food & Wine Board Posted to MC-Recipe Digest V1 #610 by Crane Walden <cranew@...> on May 13, 1997

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