I had a bunch of ingredients around the house that I wanted to use up, and they all fit into this recipe, so voila. We have party food for dinner. This was a bad idea because, while the little roll-ups are delicious, they're best consumed from an appetizer platter one or two at a time, maybe with some crudites and potato chips or something. Not alone with some Mexican Kashi for dinner. They are good though. I would make them for a party. I will never make them again as a meal. At least I used some stuff up though!
Santa Fe Wraps
Cooking with Paula Deen, Jan/Feb 2006
2 (8-ounce) packages cream cheese, softened
1 cup sour cream
1 (4 1/2-ounce) can chopped green chiles
1 (4 1/4-ounce) can chopped olives
1 cup (4-ounce) shredded pepper jack cheese
2 tablespoons salsa, plus salsa for dipping, optional
1/2 cup green onion tops, sliced
1 cup chopped fresh spinach
2 packages flour tortillas
In a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping, if desired.
Yield: 12-15 servings