Chile (Rick Masters)
INGREDIENTS:
4 oz Cream cheese; softened
1 c (4-ounces) shredded Cheddar
-cheese
1/2 c (4-ounce can) ORTEGA diced
-green chiles
1/2 c (about 6) sliced green
-onions
1/2 c Chopped ripe olives
4 Soft taco-size; (8-inch)
-flour tortillas
ORTEGA Garden Style Salsa;
-medium or mild
4 oz Cream cheese; softened
1 c (4-ounces) shredded Cheddar
-cheese
1/2 c (4-ounce can) ORTEGA diced
-green chiles
1/2 c (about 6) sliced green
-onions
1/2 c Chopped ripe olives
4 Soft taco-size; (8-inch)
-flour tortillas
ORTEGA Garden Style Salsa;
-medium or mild
Combine cream cheese, Cheddar cheese, chiles, green onions and olives in medium bowl.
Spread 1/2 cup cheese mixture on each tortilla. Roll up. wrap each roll in plastic wrap; chill for 1 hour.
Remove plastic wrap; slice each roll into six 3/4-inch pieces. Serve with salsa for dipping.
Tip: Spirals can be made ahead and kept in the refrigerator for 1 to 2 days. For added variety, add diced red bell pepper or use whole green chiles instead of diced.
Spread 1/2 cup cheese mixture on each tortilla. Roll up. wrap each roll in plastic wrap; chill for 1 hour.
Remove plastic wrap; slice each roll into six 3/4-inch pieces. Serve with salsa for dipping.
Tip: Spirals can be made ahead and kept in the refrigerator for 1 to 2 days. For added variety, add diced red bell pepper or use whole green chiles instead of diced.