Note: These spirals go together in minutes. They do, however, need to chill for an hour before serving.
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1 can (4-oz) sliced green chiles
3 green onions, thinly sliced
1/2 cup chopped red bell pepper
1 can (2.25-oz) chopped ripe olives, drained
4 (8-inch) flour tortillas
1 cup salsa of your choice
In a medium bowl combine the cream cheese, shredded cheese, chiles, green onions, bell pepper, and chopped onions. Spread a half cup of the cheese mixture over each tortilla and roll up. Wrap each roll tightly in plastic wrap and refrigerate for 1 hour.
Remove from refrigerator and remove the plastic wrap. Slice each roll into 6 even pieces. Serve with the salsa for dipping.
1 cup shredded cheddar cheese
1 can (4-oz) sliced green chiles
3 green onions, thinly sliced
1/2 cup chopped red bell pepper
1 can (2.25-oz) chopped ripe olives, drained
4 (8-inch) flour tortillas
1 cup salsa of your choice
In a medium bowl combine the cream cheese, shredded cheese, chiles, green onions, bell pepper, and chopped onions. Spread a half cup of the cheese mixture over each tortilla and roll up. Wrap each roll tightly in plastic wrap and refrigerate for 1 hour.
Remove from refrigerator and remove the plastic wrap. Slice each roll into 6 even pieces. Serve with the salsa for dipping.
file photo
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