Preparation:
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 Saran wrap and refrigerate from 24 hours to
4 days. Repeat with remaining tortillas. After refrigeration,
unwrap rolls and slice in about 1/4 " thick slices. Serve on a platter
with parsley or Boston lettuce and can be served with salsa for dipping.
This recipe makes about 80-100 slices.
***TIP: Cut with a very sharp knife |
