Submitted
by Christine Baghdady who says: “I asked my cousin (Myriam Murray) for a recipe. In my family,
I am the eater... and she is the awesome chef...” Myriam and Christine sent this from Edmonton, Alberta, Canada.
8 ounces cream cheese, softened
½ cup
Monterey Jack cheese, shredded (more if you like)
6 ounce can
of diced green chillies
1/4 cup
chopped black olives
1
tablespoon powdered Ranch dressing (buy a small bag and seal the remainder for
use later)
2 drops of
Tobasco sauce (more if you like it hotter)
10 large
flour tortillas (these can come flavoured, e.g., pesto and garlic flavour)
- In a medium-size bowl, mix together all the ingredients, except for the tortillas.
- Spread the mixture over each tortilla (not too much) and tightly roll each tortilla into a tube.
- Wrap each tortilla in wax paper and place in a container to keep them nice and snug.
- Chill in refrigerator for at least an hour. They can also be made a day in advance and refrigerated.
- When ready to serve, discard wax paper and cut each tube into 1 inch slices.
- Serve with your favourite salsa.
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