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November 4, 2010

Texas Tortilla Twisters

Texas Tortilla Twisters
8 oz cream cheese, softened
8 oz sour cream
5 whole green onions, chopped (green and white parts)
4 oz can chopped green chilies, drained
½ cup shredded sharp Cheddar cheese (about 2 ounces)
2 Tbs chopped black olives
12 large flour tortillas
8 oz jar picante sauce or salsa
In a food processor, combine cream cheese, sour cream, green onions, chilies, cheddar cheese and olives; process until smooth. Spread mixture on tortillas. Roll up each tortilla tightly. Wrap tortillas individually in damp paper towels. Place in airtight plastic bag; refrigerate until ready to serve. When ready to serve, removed tortillas from plastic bags and paper toweling. Slice each rolled tortilla crosswise into 1-inch pieces (pinwheels). Place a toothpick in each pinwheel, and serve with a bowl of picante sauce or salsa on the side for dipping.

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