INGREDIENTS
- 1 package of softened cream cheese (8 ounce) –see notes–
- 8 ounces of sour cream
- 1 cup of shredded Cheddar cheese (4 ounces)
- 4 to 5 whole Pickled Jalapeño Peppers LA MORENA®, stemmed, seeded, and diced
- ½ cup of pitted and chopped black olives
- ½ teaspoon of garlic powder
- ½ teaspoon of seasoned salt
- 5 flour tortillas (10-inch) –see notes–
INSTRUCTIONS
- In a medium bowl, combine cream cheese and sour cream and mix thoroughly.
- Stir in cheddar cheese, jalapeños, olives, green onions, garlic powder, and seasoned salt. Stir until uniformly combined.
- Lay one tortilla on a flat surface and spread evenly with about 1/2 cup of the filling. Roll the tortilla tightly and wrap in plastic wrap.
- Repeat with remaining tortillas, wrapping each in plastic wrap. Place all tortillas in the refrigerator for at least 2 hours or overnight. Slice in 1-inch pieces to serve.
RECIPES YOU MAY LOVE