| 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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