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Categories:
sour cream cream cheese pimientos green onions green chiles ripe olives flour tortillas deli paprika pepper rings Sweet red drop peppers
Viewed: 17 - Published at: 4 years agoIngredients
- 1/2 cup sour cream
- 1 (8-ounce) package cream cheese, softened
- 1 (2-ounce) jar diced pimientos, drained
- 2 tablespoons sliced green onions
- 2 tablespoons chopped mild green chiles, drained
- 2 tablespoons chopped ripe olives, drained
- 10 (8-inch) flour tortillas
- 12 (3/4-ounce) slices Land O Lakes Deli American, halved
- Paprika or chili powder
- Jalapeno pepper rings, if desired
- Sweet red drop peppers, if desired
Method
- Combine sour cream and cream cheese in bowl.
- Beat at medium speed, scraping bowl often, until smooth.
- Stir in pimientos, green onions, chiles and olives.
- Place 2 tortillas aside.
- Spread 8 tortillas with 1/4 cup sour cream mixture each.
- Place 6 cheese halves onto 1 tortilla; layer with 2 tortillas, spread-side up, 6 cheese halves and 1 tortilla, spread-side up.
- Place 1 tortilla without spread over top.
- Repeat with remaining tortillas and cheese.
- Wrap each tortilla stack in plastic food wrap; refrigerate at least 2 hours or overnight.
- Cut tortilla stacks into 1-inch squares; sprinkle tops with paprika.
- Garnish with jalapeno pepper rings and drop peppers, if desired.
- Serve with toothpicks.
