Chile and Cheese Spirals
Yield: 24 servings
4 oz cream cheese, softened
1 cup (4 oz.) shredded cheddar cheese
1 can (4 oz.) ORTEGA® Diced Green Chiles
3 green onions, sliced
1/2 cup chopped red bell pepper
1 can (2.25 oz.) chopped ripe olives, drained
4 (8-inch) soft taco-size flour tortillas
1 cup ORTEGA® Salsa Prima Homestyle Mild
Procedures
1 COMBINE cream cheese, cheddar cheese, chiles, green onions, bell pepper and olives in a medium bowl.
2 SPREAD ½ cup cheese mixture over each tortilla; roll up. Wrap each roll in plastic wrap; refrigerate for 1 hour.
3 REMOVE plastic wrap; slice each roll into six 3/4-inch pieces. Serve with salsa for dipping.
4 Makes 24 appetizers.
Yield: 24 servings
4 oz cream cheese, softened
1 cup (4 oz.) shredded cheddar cheese
1 can (4 oz.) ORTEGA® Diced Green Chiles
3 green onions, sliced
1/2 cup chopped red bell pepper
1 can (2.25 oz.) chopped ripe olives, drained
4 (8-inch) soft taco-size flour tortillas
1 cup ORTEGA® Salsa Prima Homestyle Mild
Procedures
1 COMBINE cream cheese, cheddar cheese, chiles, green onions, bell pepper and olives in a medium bowl.
2 SPREAD ½ cup cheese mixture over each tortilla; roll up. Wrap each roll in plastic wrap; refrigerate for 1 hour.
3 REMOVE plastic wrap; slice each roll into six 3/4-inch pieces. Serve with salsa for dipping.
4 Makes 24 appetizers.
