Yield: 12 Servings
|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||Tub (8 oz) sour cream|
|½ pounds||Cheddar cheese, shredded|
|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