PenderBlog From The Pender Islands Of Canada

 Jocko’s Tortilla Rollup Appetizer

Note: Quantities are approximate, but makes about 25 slices or enough for about 8 people. A mix of red, green and white tortillas add a festive, Mexican flag coloured touch.

About 3-10″(large) or 5 (small) flour tortillas at room temperature
8 oz. (1 c) cream cheese
2 oz. (1/4 c) sour cream (optional)
1-4 oz. can (about 1/4 c drained) green chile peppers, WELL drained and finely chopped
1/4 c finely chopped black olives (optional)
1/4 c finely chopped green onion
1 c sharp cheddar, colby or monterray jack cheese, shredded
1 clove garlic, pressed (optional)

Mix all ingredients together into a paste. Paste should hold together and not be too soft and definitely not runny.
Spread over each tortilla in a layer not more than 1/4 in thick making sure you get right to the edges.
Gently roll up tortilla starting nearest you, not too tight.
Transfer to a square of plastic wrap and wrap snugly.
Repeat procedure until spread is used up.
Refrigerate for absolute minimum of 2 hours and preferably 8 hours to overnight. Best rolled and chilled the day before.
When thoroughly chilled, unwrap and using a sharp, not serrated, knife cut into 1/2 to 3/4″ thick slices and arrange on a platter either standing up or in a leaning domino arrangement. End slices may be eaten by chef as they will not be perfect enough for the platter.
To serve, provide a small center bowl of salsa and a single spoon. This is finger food, so using spoon, add a little salsa to one side of a slice before popping it in your mouth. Small plates might be useful, but a cocktail napkin would do just as well.

Enjoy!