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2 8-ounce packages cream cheese, softened
1 cup sour cream
2 cups Cheddar cheese, shredded
1/2 cup picante sauce
14 1/2 ounces ripe olives, chopped and drained
2 tablespoons taco seasoning
1 tablespoon dry onion soup mix
8-inch flour tortillas
In a small mixing bowl, beat the cream cheese and sour cream until smooth.
Stir the Cheddar cheese, picante sauce, olives, taco seasoning and soup mix into the cream cheese mixture.
Spread the mixture onto each tortilla, and roll up jelly-roll style.
Wrap tortillas in plastic wrap and refrigerate overnight or at least 1 hour.
Just before serving, cut into 1-inch pieces, and place on serving platter. Makes about 80 appetizers.
Judy Mitton East Moline