Tortilla Roll Ups
Issue date:
January, 2010 Debbie Helmstetter, Louisiana Cookin' staff, for Louisiana Cookin
Servings:
Serves a Crowd - 2 8-ounce packages of Philadelphia cream cheese, softened
- 1 bunch of green onions, finely chopped
- 1/2 cup shredded cheddar cheese
- 2.5 ounces chopped black olives
- 1/2 teaspoon chili powder
- 2 ounces green chilies
- 2 tablespoons of favorite salsa
- 1/2 teaspoon garlic salt
- 1 package large flour tortillas
- 1 24-ounce bottle of your favorite salsa
Recipe photo:
Instructions:
Cream all ingredients together, except the tortillas and the jar of salsa. Spread the mixture on the tortillas (not too thick) and roll the tortilla tightly, like a cigar. Repeat until all of the mixture has been used. Refrigerate overnight. Cut into 2-inch pieces. Serve with your favorite salsa.
Note: I microwave the cream cheese until it's soft. It makes it so much easier to cream the ingredients together.
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