Cheese 'n Chile Roll Ups
This is a popular dip at picnics and
backyard parties in the Southwest.
4 - ounces cream cheese, softened
cup Cheddar cheese (4 oz.), shredded
can (4 ounces) green chiles, diced
- cup scallions, sliced
- cup pitted ripe olives, chopped
(6-inch) flour tortillas
cup salsa (See
In bowl, you
want to blend the cream cheese, cheddar cheese, chiles, scallions, and
On each tortilla shell,
spread 1/2-cup cheese mixture. Roll
up each tortilla jellyroll fashion. Wrap each roll in plastic wrap and chill 1 hour.
cut each roll into 12 (1/2-inch) slices.
Pour salsa into a serving dish and allow everyone to top or dip the
wrap with salsa.
You can make the wrap a day or two ahead.
You can take to the picnic or tailgate party uncut and cut into
Or, after they
are chilled, cut into slices and wrap back up in plastic wrap until getting
to your destination. Keep both
the wrap and salsa in an ice chest and cold until you reach your site.