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Categories:Viewed: 23 - Published at: 2 years ago
Ingredients
- 2 (8 oz.) pkg. cream cheese, softened
- 1 (6 oz.) can pitted black olives, drained and chopped
- 1 (4 oz.) can diced green chiles (undrained)
- 1/2 c. chopped onion
- 1 (18 oz.) pkg. 10-inch flour tortillas
- commercial jalapeno salsa
Method
- Combine first 4 ingredients, mixing well.
- Spread about 1 heaping tablespoonful of cream cheese mixture on each tortilla. Tightly roll tortillas and wrap in wax paper; chill 8 hours. Slice each tortilla into seven 1-inch slices and serve with jalapeno salsa.
- Yield:
- 7 dozen appetizer servings.
