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 |
