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!
The rave reviews are in. Thanks so much for this recipe.
The woman at work made them and loved them. She says,
“This was FANTASTIC!! I made it the
night before and it was tasty, easy and very popular!! Thanks so much I will indeed make it again.”
Comment by Bruce — October 29, 2007 @ 12:31 pm