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Title: Jalepeno Roll-Ups
Categories: Appetizer
Yield: 1 Servings
| 8 | oz | Cream cheese |
| 1 | cn | Green chiles; --or-- |
| 2 | Jalepenos; finely chopped | |
| 10 | lg | Soft tortillas |
| 1/2 | c | Sour cream |
| 2 | Taco or picante sauce |
Recipe by: JFULLER@UGA.CC.UGA.EDU (Jenna) In a bowl combine cream cheese, sour cream, peppers and taco sauce until blended. Lay a tortilla out flat and spread a thin layer of cream cheese mixture on it. Then, tightly roll up tortilla (like a jelly roll). Wrap in Saran wrap and refrigerate from 24 hours to 4 days. Repeat with remaining tortillas. After refrigeration, unwrap rolls and slice in about 1/4 " thick slices. Serve on a platter with parsley or Boston lettuce and can be served with salsa for dipping. This recipe makes about 80-100 slices.
***TIP: Cut with a very sharp knife
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