Ingredients
- 5 large flour tortillas, room temperature
- 1/2 pound cheddar cheese or Monterey jack – shredded
- 8 ounces cream cheese – softened
- 8 ounces sour cream
- 6 green onions chopped – stems and all
- 4 ounces chopped green chilies- drained
- 2-3 teaspoons chili powder
- Salt and pepper to taste
Instructions
- Place cream cheese and sour cream in a large bowl. Using an electric mixer combine until blended. Stir in cheese, green onions, green chillies, and seasonings.
- Lay out the tortillas and divide the mixture evenly in the center of each one. Spread mixture fairly thin and evenly on tortillas to within 1/8 inch of edge.
- Tightly roll each tortilla up jelly-roll style and wrap each in plastic wrap.
- Refrigerate overnight (or at least 3-4 hours). When ready to serve, slice in 3/4 inch rounds and arrange on serving plate.
- Serve plain or with salsa.
Notes
- The chill time allows the ingredients to “blend together” and makes them easier to slice.
- I recommend slicing when you are ready to serve the roll-ups. The tortillas tend to dry out if rolls are unwrapped and sliced to early. If you do slices them ahead of time, be sure to keep them air-tight and in the refrigerator.