Recipe by Pamela Joyce Ochsner
A delicate balance of Mexican flavors rolled up in tortillas and served with salsa, perfect for any or every occasion, a hit every time.
Top Review by LainieBug
I made half of the filling recipe and it made a little over 2 cups. At 1/2 cup per tortilla, that made 4 tortilla rolls. The predominant flavors, for us, was the cream cheese and olives. These sliced up nicely and were good dipped in salsa.
- 8 ounces softened cream cheese
- 8 ounces sour cream
- 4 ounces diced green chilies
- 4 ounces diced black olives
- 1⁄4 cup chopped green onion
- 8 ounces finely shredded sharp cheddar cheese
- 1 large minced garlic clove
- 1 teaspoon salt
- 5 -6 thin flour tortillas
- 2 cups salsa, for topping
Directions See How It's Made
- drain black olives and green chilies well if using canned, or.
- finely dice fresh black olives and fresh green chilies.
- dice garlic and green onions finely.
- mix sour cream and softened cream cheese.
- mix black olives, green chilies, onions, garlic and salt
- stir into mixture of cream cheese and sour cream.
- stir in shredded cheddar.
- Soften flour tortillas either by warming thoroughly, in bag, in microwave for 2 minutes, or by tossing individually on hot griddle.
- spread each flour tortilla, one at a time, with 1/4- 1/2 cup mixture, spreading thinly.
- begin rolling tortilla, tightly to prevent gaps, then roll gently to encase filling until rolled.
- Slide tortillas into plastic bag, remove air, and refrigerate overnight until flavors have melded.
- Slice thinly, lay out on plate, and serve with bowls of salsa.