|
|
|
16 oz. cream cheese, softened 2 T. chunky salsa 4 oz. can diced green chilies -OR- 1/4 cup green onions, chopped fine 1/2 tsp. chili powder 1/2 tsp. garlic salt 1/2 cup finely shredded Cheddar cheese 12 6-inch flour tortillas (can use larger ones) Beat cream cheese until smooth. Add salsa, green chilies or green onion, garlic salt and chili powder. Stir in cheese; mix well. If it's too thick, add a little bit more salsa or 1 Tbsp. light mayonnaise. Spread a heaping Tbsp. of cream cheese mixture on each tortlla. Roll up tightly and place seam side down. Cover and chill for at least 2 hours. Slice each into 1 1/2-inch slices. Serve with salsa, sour cream and guacamole. *Mexican blend cheese or sharp cheddar is best. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |