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 | 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