| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
(8 oz) cream cheese |
| 1 |
cn |
(small) green chiles finely chopped |
| 1 |
cn |
(small) black olives finely chopped |
| 1 |
lb |
Pork sausage, remove casing, cook, and crumble |
|
|
Green onions, finely chopped |
| 1 |
|
Jar picante sauce |
| 3 |
c |
Grated cheese (up to 4) |
| 6 |
|
12" flour tortillas |
INSTRUCTIONS
BTW, I got the appetizer recipe from my mom and the angel pie from my
grandmother - where they got them, I have no idea.
Combine cream cheese, chiles, olives, sausage, and onions in blender with
enough picante sauce for desired consistency. (I use my mixer instead as
the blender tends to get a tad clogged). Spread on tortillas. Sprinkle with
cheese. Roll up and refrigerate overnight. Cut into pieces next day. Posted
to bakery-shoppe digest V1 Number 022 by waterman@vt.edu (Betsey) on Apr
11, 1997
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