Recipe: Jalapeno Roll-Ups (using cream cheese and tortillas, appetizers)

JALAPENO ROLL-UPS

1 (8 Oz.) pkg. cream cheese, softened
1/2 cup sour cream
1 (4 oz.) can chopped green chiles (or 2 to 3 jalepeno peppers, finely chopped)
2 tbsp. taco sauce (or picante sauce)
10 large soft tortillas
Fresh parsley sprigs or Boston lettuce leaves (optional, for serving)
Salsa (optional, for serving)

In a bowl combine cream cheese, sour cream, peppers and taco sauce until blended.

Lay a tortilla out flat and spread a thin layer of cream cheese mixture on it. Then, tightly roll up tortilla (like a jelly roll). Wrap in plastic wrap and refrigerate from 24 hours to 4 days. Repeat with remaining tortillas.

After refrigeration, unwrap rolls and, with a sharp knife, slice in about 1/4-inch thick slices. Serve on a platter with fresh parsley sprigs or Boston lettuce, if desired. Can be served with salsa for dipping.

From: Kelly~WA
Makes about 80-100 slices