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1/8 oz. Cream Cheese
1 can Green Chili Pepper
2 whole Jalapeno Pepper -- finely chopped
10 can Tortilla Chip
1/2 cup Sour Cream
2 whole Taco Picante Sauce
In a bowl combine cream cheese, sour cream, peppers and taco sauce until blended. Lay a tortilla out flat and spread a thin layer of cream cheese mixture on it. Then, tightly roll up tortilla (like a jelly roll). Wrap in Saran wrap and refrigerate from 24 hours to 4 days. Repeat with remaining tortillas. After refrigeration, unwrap rolls and slice in about 1/4 " thick slices. Serve on a platter with parsley or Boston lettuce and can be served with salsa for dipping. This recipe makes about 80-100 slices. TIP: Cut with a very sharp knife.
1 can Green Chili Pepper
2 whole Jalapeno Pepper -- finely chopped
10 can Tortilla Chip
1/2 cup Sour Cream
2 whole Taco Picante Sauce
In a bowl combine cream cheese, sour cream, peppers and taco sauce until blended. Lay a tortilla out flat and spread a thin layer of cream cheese mixture on it. Then, tightly roll up tortilla (like a jelly roll). Wrap in Saran wrap and refrigerate from 24 hours to 4 days. Repeat with remaining tortillas. After refrigeration, unwrap rolls and slice in about 1/4 " thick slices. Serve on a platter with parsley or Boston lettuce and can be served with salsa for dipping. This recipe makes about 80-100 slices. TIP: Cut with a very sharp knife.
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