homecook
New member
8 ounces cream cheese, at room temperature
2 cups shredded cheddar cheese
1 can (4 ounces) diced green chiles
2 jalapenos, chopped
6 green onions, sliced
1 cup chopped red bell pepper
2 cans (2 1/4 ounces each) chopped ripe olives, drained
8 (8-inch) soft taco-size reduced-fat flour tortillas
Bottled chunky salsa or homemade.
Combine all ingredients except salsa. Spread about 1/2 cup on each tortilla. Roll up tightly and wrap in plastic wrap. Refrigerate for a couple hours or overnight. Unwrap and cut into 1-1/2 inch pieces. Serve with salsa.
2 cups shredded cheddar cheese
1 can (4 ounces) diced green chiles
2 jalapenos, chopped
6 green onions, sliced
1 cup chopped red bell pepper
2 cans (2 1/4 ounces each) chopped ripe olives, drained
8 (8-inch) soft taco-size reduced-fat flour tortillas
Bottled chunky salsa or homemade.
Combine all ingredients except salsa. Spread about 1/2 cup on each tortilla. Roll up tightly and wrap in plastic wrap. Refrigerate for a couple hours or overnight. Unwrap and cut into 1-1/2 inch pieces. Serve with salsa.