| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Appetizers, Mexican |
12 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream cheese, softened |
| 1 1/8 |
ts |
Garlic power |
| 3 |
tb |
Dried, minced onion |
| 8 |
|
Flour tortillas, 8 to 10" |
| 1/4 |
lb |
Thin sliced rst turkey* |
INSTRUCTIONS
Soften cream cheese, drain can of chilies, set out other ingredients. Place
cream cheese, milk, garlic, onion flakes, and salt in bowl. Beat until
fluffy. Stir in chilies and cilantro leaves. Brush both sides of a tortilla
with water. Spread one side of torilla with thin layer of the cream cheese
mixture. Cover torilla with a layer of the sliced meat. Roll up and place
on plate, repeat. Cover plate with plastic wrap and refrigerate from 1 to
8 hours. Cut into 1/2-inch slices and serve. Makes about 4 dozen
appetizers. * Pre-packaged "Buddig" style meats work well for everyday
occasions. # Many supermarkets now carry small plastic containers of spices
at one
price. I've found that 1 container of cilantro (.15 oz) is
satisfactory for most occasions, even though less than 3 Tablespoons.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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