Ingredients

2 8-ounce cream cheese
1 cup sour cream
1 bunch green onions, chopped
3 or 4 jalapeno peppers, chopped or 5 tablespoons chopped bottled peppers, no juice
2 to 3 tablespoons Picante sauce (Pace or Ortego – Albertson’s is too sweet)
Put in Cuisinart and blend

1 package flour tortillas

Method

Dampen four or five paper towels, squeeze water out, then flatten out in a stack.  Spread flour tortillas with mixture and roll up, so the roll is about the diameter of a 50-cent piece.  Roll in damp paper towels.  Repeat until filling is used up.  Place about six rolls in a damp kitchen towel and roll up.  Refrigerate for two to three hours.  Paper towels will absorb the moisture.  Unwrap.  Then slice and serve. 

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