By webmaster Appetizer
September 22, 2016
1In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla.
2Roll up jelly-roll style; wrap in plastic. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.
Submitted by Jan Barnett:
I omitted the olives and I used “Mission Jalapeno and Cheddar Wraps” & “Mission Garden Spinach Herb Wraps” instead of the flour tortillas.
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup picante sauce
2 tablespoons taco seasoning
Dash garlic powder
1 can (4-1/2 ounces) chopped ripe olives, drained
1 can (4 ounces) chopped green chilies
1 cup (4 ounces) finely shredded cheddar cheese
1/2 cup thinly sliced green onions
8 flour tortillas (10 inches)
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