Taco rolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8 oz) cream cheese (softened) |
| 1 | pack | (8 oz) sour cream |
| 1 | can | (small) green chilies (chopped) |
| 1 | tablespoon | Minced onion |
| 1½ | cup | Grated cheddar cheese |
| 6 | Flour tortillas; (up to 8) | |
Directions
After the cream cheese has softened, mix all the ingredients except te tortilas in a med. sized bowl. Spread on the tortillas evenly. Then, roll them up just like you would a buritto and refrigerate for a few hours, preferably overnight. Slice into pieces with an approximate width of an inch.
Note: i usually make these with the fat free sour cream and cream cheese so that i can reduce he fat and make it fit in with my mother's diet. i think they taste wonderful whether you use the regular, reduced fat, or no fat cream cheese and sour cream. Also, the lady we got the recipe from used to put a sm. can of black olives in the mix. since we do not like black olives, we omitted it. ENJOY!!
Posted to recipelu-digest Volume 01 Number 465 by Kara9718<Kara9718@...> on Jan 6, 1998