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.