| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Mexican | Appetizers | 36 | Servings |
INGREDIENTS
| 4 | oz | Cream cheese; Softened |
| 2 | tb | Mayonnaise |
| 2 | ts | Prepared horseradish |
| 1/2 | Avocado; pitted, peeled and chopped | |
| 6 | 8-inch flour tortillas | |
| 8 | oz | Flaked imitation crab meat |
| 3/4 | c | Chopped red bell pepper |
| 1/3 | c | Sliced green onions |
| 2 1/4 | cn | Sliced ripe olives; drained |
INSTRUCTIONS
1. In food processor bowl with metal blade or blender container, combine cream cheese, mayonnaise, horseradish and avocado; process on high speed until well mixed. 2. Spread cream cheese mixture evenly over tortillas. Top each tortilla with crabmeat, bell pepper, onions and olives. Roll up each tortilla; wrap securely in plastic wrap. Refrigerate at least 15 minutes or overnight. 3. To serve, slice rolls diagonally into 3/4-inch thick slices. 36 appetizers. Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898 <Rodeo46898@aol.com> on Jan 20, 1998
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