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Showing 1-5 of 5
on June 24, 2011
By Texas Shorty
on December 09, 2009
As in other reviews I added a little more of the picante, a few dashes of hot sauces for extra spice, some garlic and onion powder, fresh ground pepper and used the southwest tortillas and they were great. This is an easy recipe to change up as needed.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 24, 2008
Okay....basically I made these for New Years Eve. But I did change a few things. First, my tortillas were the sundried tomatoe ones. I didn't know where to find the green chilies when i was shopping. Anyways...I used the fat free cream cheese and salsa, then added shredded cheese and black olives. Rolled them up and sliced them. They were GONE in no time. Everyone loved them!! Thanks for the recipe. I will be making these now for every little event.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 02, 2005
These are great and so easy to make. The only thing I changed was to add 2 cloves of fresh minced garlic instead of the garlic powder as I didn't have any and to double the picante sauce to 2 tbsp. I used half plain tortillas and half sundried tomato flavoured ones and they were both good, but the sundried tomato ones were just a little better. I also only had enough filling for 11 tortillas, but that wasn't a problem as I didn't really need anymore. If you wanted to be able to fill 16 tortillas though I would ncrease the amount of ingredients for the filling. I made them for a buffet at work and got loads of compliments. Thanks for sharing.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 06, 2005
Serving Size: 1 (33 g)
Servings Per Recipe: 32