Recipe by heather in Ont,
I get asked to make these all the time, even though everyone at the office has this recipe. The recipe says to keep in fridge overnight to let flavor set in...I have yet to wait that long. They are just as good if left for an hour. Don't use shells that have been frozen and then unthawed or they may crack when trying to roll the wrap. Use flavored shells to really enchance the flavor. Prep time 30-40 min Refrigerate for 1 -24 hours
Top Review by Cathy17
These are awesome and resemble a recipe from the "Fire and Ice Cookbook" by two women from Calgary, Canada. For a bit of kick to the filling, I added a bit of salsa and it was a big hit. I had alot of filling left over because I doubled the recipe, so I added some salsa to it and served with nacho chips... the dip was gone. You can add as much salsa as you wish for the desired consistency.
- 1 (4 ounce) candiced /chopped green chili peppers, drained (don't use the ones with jalapeno unless you like it really hot)
- 1 cup grated cheddar cheese
- 4 ounces chopped green olives
- 1 (8 ounce) package Philadelphia Cream Cheese (do not use the soft kind you would spread on a bagel.)
- 1 cup sour cream (don't add until the end)
- 5 10-inch flour tortillas
Directions See How It's Made
- Mix all the ingredients together except the sour cream.
- Add sour cream at end just enough to mix it before spreading mixture on shells Spread filling on a flour tortilla and then roll up.
- Wrap in saran wrap so its airtight and leave overnight for flavour to blend.
- Cut into pinwheels and serve with salsa dip, garnish with fresh parsley Note: The amount of sour cream will vary depending on the brand of Cream Cheese.
- If you stick with Philadelphia you shouldn't have a problem.