| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 12 | Servings | |
INGREDIENTS
| 5 | lg | Flour tortillas |
| 1 | bn | Green onions, chopped, stems and all |
| 1 | cn | (4 oz) chopped green chiles,, drained |
| 1 | pk | (8 oz) cream cheese,, softened |
| 1 | Tub (8 oz) sour cream | |
| 1/2 | lb | Cheddar cheese, shredded |
| Salt and pepper, to taste |
INSTRUCTIONS
Have tortillas at room temperature. With an electric mixer, mix the remaining ingredients until all are well mixed. 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 3/4 inch rounds and arrange on plate. Serve plain or with salsa on the side. NOTES : Tortillas will tend to dry out if rolls are unwrapped and cut too far in advance. Slice just before serving. Recipe by: Prodigy Food & Wine Board Posted to MC-Recipe Digest V1 #610 by Crane Walden <cranew@foothill.net> on May 13, 1997
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