| 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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