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Jalepeno Roll-Ups

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8 ounces cream cheese
1 can green chiles; --or--
2 jalepenos; finely chopped
10 large soft tortillas
1/2 cup sour cream
2 taco or picante sauce

Recipe by: JFULLER@UGA.CC.UGA.EDU (Jenna) 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 Recipe from by johncartlidge@lucent.com on Mar 24, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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