by Mindy Rivers
Ingredients:
2 8-oz. packages cream cheese, softened
1 1-oz. package taco seasoning
1 10-oz. can Rotel, drained well
2-3 cups finely shredded mexican blend cheese
6 10-inch flour tortillas
With an electric mixer, beat cream cheese on medium speed until fluffy. Add taco seasoning and mix well. Spread each tortilla with cream cheese mixture. Sprinkle tortillas with Rotel (tomatoes and green chilies) then top with shredded cheese.
Roll each tortilla tightly then roll in plastic wrap. Refrigerate for 4-6 hours. When ready to serve, slice into pinwheels.
1 1-oz. package taco seasoning
1 10-oz. can Rotel, drained well
2-3 cups finely shredded mexican blend cheese
6 10-inch flour tortillas
With an electric mixer, beat cream cheese on medium speed until fluffy. Add taco seasoning and mix well. Spread each tortilla with cream cheese mixture. Sprinkle tortillas with Rotel (tomatoes and green chilies) then top with shredded cheese.
Roll each tortilla tightly then roll in plastic wrap. Refrigerate for 4-6 hours. When ready to serve, slice into pinwheels.
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