Ingredients Jump to Instructions ↓

  1. 1 package(s) Flour Tortillias , 12'' Size 1/2 cup(s) Jalapeno Peppers , Seeded and finely chopped 1/4 cup(s) Green Onions , Finely chopped - use the whole onion 1/4 cup(s) Red Bell Pepper , Seeded and finely chopped 12 ounce(s) Cream Cheese , Softened to room temperature 1 can(s) Diced Black Olives , (small can) 1 can(s) Diced Green Chili's , (small can)

Instructions Jump to Ingredients ↑

  1. In medium mixing bowl, combine jalapeno's, green onions, bell peppers, diced olives, diced green chili's and softened cream cheese and mix thoroughly. Spread mixture onto flour tortillia's and roll into logs. Wrap each tortillia roll in waxed paper and refrigerate at least 4 hours...I like to chill mine overnight. Remove waxed paper and cut crosswise, into 1'', bite sized pieces. Arrange on large platter with bowls of salsa and quacamole for dipping.


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