Prep Time: 10 minutes
Cook Time: 0 minutes
Serves: about 24 pieces
1 pkg. (8 ounces) cream cheese softened
1/2 C. sour cream
1/4 C. Picante or salsa sauce
2 T. taco seasoning
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 C. chopped sweet pepper (red, orange or yellow)
1/4 C. chopped cooked chicken or shrimp (optional)
1 can (4-1/2 oz.) chopped ripe olives, drained
1 can (4 oz.) chopped green chilies
1 C. (4 oz.) finely shredded Mexican cheese
1/2 C. thinly sliced green onions
8 flour tortillas (10 inches)
What to do:
In a small bowl, beat cream cheese, sour cream, Picante sauce or salsa, taco seasoning, garlic powder and garlic powder until smooth. Stir in olives, chilies, cheese, meat, sweet peppers and onions. Spread about 1/2 cup on each tortilla.
Roll up jelly-roll style tightly, place rolls in a gallon size plastic bag close together so they don’t unroll. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa, guacamole, and sour cream just to name a few.
Any cheese will work with this. I have used monetary jack, sharp cheddar or any cheese with spice.