Mexican Fiesta Roll-Ups:
Colorful and zesty cold appetizer.
Ingredients:
8 oz. cream cheese, softened
1 pkt. Jalapeno Salsa & Dip Mix, unprepared
4.25 oz. can chopped black (ripe) olives, drained
4 oz. can green chili peppers, drained, minced, optional
(4 - 6) 12" flour tortillas
Directions:
1. With an electric mixer, beat together cream cheese and Jalapeno Salsa & Dip Mix. Stir in olives and peppers.
2. With a butter knife or spatula, spread mixture, about 1/8" thick, evenly onto a tortilla.
3. Roll up tortilla tightly and set aside.
4. Repeat with remaining ingredients until you run out of spread.
5. Using a sharp knife, slice rolls into 1" sections. Wipe the knife blade with a damp kitchen towel or paper towel every few slices.
6. Arrange rolls close together on a platter, stacking in a pyramid shape if necessary.
7. Refrigerate at least 2 hours before serving.
Note: Tortillas are more pliable when brought to room temperature first.
8 oz. cream cheese, softened
1 pkt. Jalapeno Salsa & Dip Mix, unprepared
4.25 oz. can chopped black (ripe) olives, drained
4 oz. can green chili peppers, drained, minced, optional
(4 - 6) 12" flour tortillas
Directions:
1. With an electric mixer, beat together cream cheese and Jalapeno Salsa & Dip Mix. Stir in olives and peppers.
2. With a butter knife or spatula, spread mixture, about 1/8" thick, evenly onto a tortilla.
3. Roll up tortilla tightly and set aside.
4. Repeat with remaining ingredients until you run out of spread.
5. Using a sharp knife, slice rolls into 1" sections. Wipe the knife blade with a damp kitchen towel or paper towel every few slices.
6. Arrange rolls close together on a platter, stacking in a pyramid shape if necessary.
7. Refrigerate at least 2 hours before serving.
Note: Tortillas are more pliable when brought to room temperature first.