| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 1 | Servings | |
INGREDIENTS
| 8 | oz | Cream Cheese |
| 1 | cn | Green Chiles — –or– |
| 2 | To 3 | |
| 10 | lg | Soft Tortillas |
| 1/2 | c | Sour Cream |
| 2 | tb | Taco Or Picante Sauce |
| Jalepenos — finely chopped |
INSTRUCTIONS
In a bowl combine cream cheese, sour cream, peppers and taco sauce until blended. Lay a tortilla out flat and spread a thin layer of cream cheese mixture on it. Then, tightly roll up tortilla (like a jelly roll). Wrap in Saran wrap and refrigerate from 24 hours to 4 days. Repeat with remaining tortillas. After refrigeration, unwrap rolls and slice in about 1/4 " thick slices. Serve on a platter with parsley or Boston lettuce and can be served with salsa for dipping. This recipe makes about 80-100 slices. ***TIP: Cut with a very sharp knife Recipe By : JFULLER@UGA.CC.UGA.EDU (Jenna) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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