12 Oz. Cream Cheese
1 Can Green Chiles — –or– 3 To 4 Jalapenos — finely chopped
10 Large Soft Tortillas
2/3 C. Sour Cream
3 T. Taco Or Picante Sauce
In a bowl combine cream cheese, sour cream, peppers and taco sauce
until blended. Lay a tortilla out flat and spread a thin layer of
cream cheese mixture on it. Then, tightly roll up tortilla (like
a jelly roll). Wrap in Saran wrap and refrigerate from 24 hours to
4 days. Repeat with remaining tortillas.
After refrigeration, unwrap rolls and slice in about 1/4 ” thick
slices. Serve on a platter with parsley or Boston lettuce and can be
served with salsa for dipping.
This recipe makes about 80-100 slices.
***TIP: Cut with a very sharp knife
NOTES : This is an easy appetizer that can be
made up to 4 days ahead and looks and tastes a little different-
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