Chile ‘n’ Cheese Spirals (ortega Recipe)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 24 | Servings | ||
INGREDIENTS
| 4 | oz | Cream cheese, softened |
| 1 | c | 4-ounces shredded Cheddar |
| cheese | ||
| 1/2 | c | 4-ounce can ORTEGA diced |
| green chiles | ||
| 1/2 | c | about 6 sliced green |
| onions | ||
| 1/2 | c | Chopped ripe olives |
| 4 | Soft taco-size, 8-inch | |
| flour tortillas | ||
| ORTEGA Garden Style Salsa | ||
| medium or mild |
INSTRUCTIONS
Combine cream cheese, Cheddar cheese, chiles, green onions and olives in medium bowl. Spread 1/2 cup cheese mixture on each tortilla. Roll up. wrap each roll in plastic wrap; chill for 1 hour. Remove plastic wrap; slice each roll into six 3/4-inch pieces. Serve with salsa for dipping. Tip: Spirals can be made ahead and kept in the refrigerator for 1 to 2 days. For added variety, add diced red bell pepper or use whole green chiles instead of diced. Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Dec 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 16.4mg
Sodium: 250.9mg
Potassium: 49.7mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: <1g
Protein: 5.1g