8 Oz. Cream Cheese
1 Can Green Chiles
or 2 To 3 Jalapenos,finely chopped
10 Large Soft Tortillas
1/2 C. Sour Cream
2 T. Taco Or Picante Sauce
In a bowl combine cream cheese, sour cream,
peppers and taco sauce
until blended. Lay a tortilla out flat and spread a thin layer of
cream cheese mixture on it. Then, tightly roll up tortilla (like
a jelly roll). Wrap in Saran wrap and refrigerate from 24 hours to
4 days. Repeat with remaining tortillas.
After refrigeration, unwrap rolls and slice in about 1/4 " thick
slices. Serve on a platter serve with salsa for dipping.
Cut with a very sharp knife
