Ingredients
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8
-
8
-
4
-
4
-
1/4
-
8
-
1
-
1
-
5 - 6
-
2
-
-
-
-
-
Directions
Tortilla Appetizers, A delicate balance of Mexican flavors rolled up in tortillas and served with salsa, perfect for any or every occasion, a hit every time , I made half of the filling recipe and it made a little over 2 cups At 1/2 cup per tortilla, that made 4 tortilla rolls The predominant flavors, for us, was the cream cheese and olives These sliced up nicely and were good dipped in salsa , These were very good even if you didn’t dip them in the salsa The only thing I did differently was that instead of putting in the black olives I substituted some finely chopped lunch meat ham I refrigerated them overnight near the top of the refrigerator for best chilling Flavors blended wonderfully Made for PAC Spring 2012
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Steps
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1
Done
|
Drain Black Olives and Green Chilies Well If Using Canned, Or. |
|
2
Done
|
Finely Dice Fresh Black Olives and Fresh Green Chilies. |
|
3
Done
|
Dice Garlic and Green Onions Finely. |
|
4
Done
|
Mix Sour Cream and Softened Cream Cheese. |
|
5
Done
|
Mix Black Olives, Green Chilies, Onions, Garlic and Salt |
|
6
Done
|
Stir Into Mixture of Cream Cheese and Sour Cream. |
|
7
Done
|
Stir in Shredded Cheddar. |
|
8
Done
|
Soften Flour Tortillas Either by Warming Thoroughly, in Bag, in Microwave For 2 Minutes, or by Tossing Individually on Hot Griddle. |
|
9
Done
|
Spread Each Flour Tortilla, One at a Time, With 1/4- 1/2 Cup Mixture, Spreading Thinly. |
|
10
Done
|
Begin Rolling Tortilla, Tightly to Prevent Gaps, Then Roll Gently to Encase Filling Until Rolled. |
|
11
Done
|
Slide Tortillas Into Plastic Bag, Remove Air, and Refrigerate Overnight Until Flavors Have Melded. |
|
12
Done
|
Slice Thinly, Lay Out on Plate, and Serve With Bowls of Salsa. |
|
13
Done
|
Voila! |
