
28.12.09
24.12.09
The night before Christmas...
Ingredients:
12" soft tortilla shells
2 cups Kraft shredded Tex Mex cheese
2 cup cream cheese (or 2 packages)
1/4 cup green onions
1/4 cup red peppers
1/8 cup jalapeno peppers
1/4 cup sour cream
1/2 tsp basil pesto
Preparation
Place the cream cheese in a mixing bowl and let it sit to soften at room temperature. Finely chop the onions and peppers and then mix with cream cheese. Lay the tortillas out on a flat work surface and use a spatula to spread a thin layer of the cream cheese mixture over the surface of the tortilla. Sprinkle shredded cheddar cheese evenly over the mixture. Roll the tortilla into a tube shape and score the top of the bread six times.
In an oven pre-heated to 375 degrees F bake for 4-6 minutes or until golden brown.
Remove the roll from the oven and cut into seven pieces.
Dipping sauce:
Combine the sour cream and the basil pesto together for a refreshing dip for these spicy appetizers.