Prep 24 hrs
Cook 0 mins
A delicate balance of Mexican flavors rolled up in tortillas and served with salsa, perfect for any or every occasion, a hit every time.
- 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
- 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.
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.
These were very good even if you didn't dip them in the salsa. The only thing I did differently was that instead of putting in the black olives I substituted some finely chopped lunch meat ham. I refrigerated them overnight near the top of the refrigerator for best chilling. Flavors blended wonderfully. Made for PAC Spring 2012.