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Mexican Tortilla Rolls

This recipe comes from our friend Jim who shared the recipe with us from memory over a glass of wine at the Wine Premiere.

8 oz cream cheese, softened
16 oz sour cream
3.5 oz black olives
3.5 oz green chilies, drained
2 cups shredded cheedar cheese
6 - 10 inch flour tortillas (Mannies brand is the best - they are thicker)

Combine all the ingredients except tortillas.  Spread the mixture evenly on each of the tortillas and roll the tortilla tightly and cover with plastic wrap.  Refigerate for 10-12 hours.  Remove from refrigerator and cut on the diagonal into 1 inch slices.  They can be used to dip into salsa or eaten seperately.

Servings:  about 50

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