Chile and Cheese Spirals

chili and cheese spirals 2 450

chili and cheese spirals 4 450
Chile and Cheese Spirals
  • 4 ounces cream cheese, softened
  • 1 cup shredded mild cheddar cheese
  • ½ cup (4 ounce can) diced green chiles
  • ½ cup (about 3) sliced green onion
  • ½ cup chopped red bell pepper
  • ¼ cup chopped ripe olives
  • 4 (8-inch) soft taco-sized flour tortillas (the green ones I get are 12 inch so I only use 3)
  • Salsa
  1. Combine cream cheese, cheddar cheese, chiles, green onion, red pepper, and olives in a medium bowl.
  2. Spread ½ cup cheese mixture over each tortillas; roll up.
  3. Wrap each roll in plastic wrap twisting ends to close; refrigerate for 1 hour.
  4. Remove plastic wrap; slice each roll into ¾ inch pieces.
  5. Serve with salsa for dipping.

Found Here:
Chile and Cheese Spirals | Real Mom Kitchen

1 comment:

  1. Yummmmm! This sounds so wonderful. I can not wait to make it. Thank you
    Marje Newman