Cheesey Roll-ups
Chile ‘N’ Cheese Roll-Ups
Makes 48 appetizers
STANDARD
4 oz. cream cheese, softened
1 cup shredded Cheddar cheese (4-oz)
1 (4 oz.) can ORTEGA Diced Green Chilles
½ cup sliced green onions
½ cup pitted ripe olives, chopped
4 (6-inch) flour tortillas ORTEGA Garden Style Salsa, optional
In a bowl, blend cheeses, chilles, green onions and olives. (If you do not have an electric mixer that can mix the thick cheeses, try a potato masher.) Divide mixture 4 ways and
spread onto each tortilla. Roll up each tortilla jelly-roll fashion. Wrap in plastic wrap, (wax paper works well), and chill in refrigerator at least 1 hour to firm.
To serve, cut each roll into 12 (1/2-inch thick) slices. Serve plain or with salsa if desired.
For extra creamy, use 8 oz of cream cheese and 8 oz of shredded cheese.
Can also increase the black oilves to 4 oz (whole can).
For extra hot - add 4 oz of sliced or diced Ortega hot chillies.
Re: Cheesey Roll-ups
I've had a variety of these as well, but not sure of ingredients, but I know I tasted pickle in there! And I loooove a good pickle!
Boy where is Cin when ya need her, hehe!
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