Paulette Vickery's Recipes

Tortilla Roll Ups

appetizers

12 oz softened cream cheese
1 each bunch green onions
1 each holapino chili pepper
1 each clove garlic, minced
2 tablespoon sour cream, rounded
1 pkg flour tortillas

Wash green onions, including tops. Chop. Remove seeds from 1 fresh halopino pepper and chop. Place all ingredients except flour tortillas in food processor. Mix until a paste is formed for spreading. Spread halopino filling over room temperature flour tortillas. Roll tightly. Cover and refrigerate for several hours. Slice into 1/2 inch pieces. Disgard ends. Roll ups will keep for 2 or 3 days in refrigerator, or may be frozen for later use.

Yield: 20 servings


NYC Nutrilink:

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