3 servings, 2 each Total Time:
1 hr 15 min
- 12" soft tortilla shell
- 1/2 cup Kraft shredded Tex Mex cheese
- 1 cup cream cheese
- 1/4 cup green onions
- 1/4 cup red peppers
- 1/8 cup jalapeno peppers
- 1/4 cup sour cream
- 1/2 tsp basil pesto
Place the cream cheese in a mixing bowl and let it sit to soften at room temperature.
Finely chop the onions and peppers and then mix with cream cheese.
Lay the tortillas out on a flat work surface and use a spatula to spread a thin layer of the cream cheese mixture over the surface of the tortilla. Sprinkle shredded cheddar cheese evenly over the mixture. Roll the tortilla into a tube shape and score the top of the bread six times.
In an oven pre-heated to 375 degrees F bake for 4 minutes or until golden brown.
Remove the roll from the oven and cut into seven pieces.
Combine the sour cream and the basil pesto together for a refreshing dip for these spicy appetizers.
Serve with sour cream mixture or your favourite dipping sauce (salsa, guacamole etc.).
(Substitute your favourite cheese or vegetables or hot sauce to personalize this dish. For a less spicy variety omit the jalapenos and use green peppers instead.)