| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Appetizers | 12 | Servings | |
INGREDIENTS
| 5 | lg | Flour tortillas |
| 1 | cn | (16 oz) spicy refried beans |
| 1 | pk | (8 oz) cream cheese,, softened |
| 1 | ts | Cumin |
| 1 | tb | Fresh lime juice |
| Salsa to taste | ||
| 6 | lg | Green onions, chopped, stems and all |
| 1/2 | lb | Shredded monterey jack cheese |
INSTRUCTIONS
Have tortillas at room temperature. In a mixing bowl, combine cream cheese, refried beans, cumin and lime juice, making a thick paste. Spread fairly thinly and evenly on tortillas to within 1/8 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 1- inch rounds and arrange on plate. Serve plain or with salsa on the side. NOTES : Tortillas dry out fairly rapidly in the open air. Don't cut tortillas until the last minute. Recipe by: Sheryl Hurd-House Posted to MC-Recipe Digest V1 #610 by Crane Walden <cranew@foothill.net> on May 13, 1997
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