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      Wagon Wheels

      10 (6-inch) flour tortillas
      16 ounces cream cheese, softened
      9 ounces Monterey jack cheese, shredded
      2 cups homemade or bottled salsa
      5 to 6 scallions, chopped
      1 (16 ounce) can black olives, drained and chopped
      1 ripe avocado, peeled, pitted and sliced thin

      Spread each tortilla with a layer of cream cheese. Sprinkle with Monterey Jack cheese, salsa, scallions and olives. Top with some avocado slices.

      Roll up as tightly as possible and place seam side down in a 13 x 9-inch dish. Cover with plastic wrap; refrigerate for 8 to 24 hours.

      To serve, slice into 1-inch rounds.

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