This easy make-ahead appetizer is sure to be a crowd pleaser.
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2 cups shredded Cheddar cheese
1/4 cup green or black ripe olives, chopped
1 cup sour cream
1 (4-ounce) can chopped mild green chile, drained
3 ounces cream cheese, softened
2 tablespoons Land O Lakes® Butter softened
1/4 teaspoon garlic powder, if desired
1/4 teaspoon hot pepper sauce, if desired
10 (8-inch) flour tortillas
Combine all ingredients except tortillas in bowl.
Spread 1/4 cup cheese mixture onto 1 tortilla. Roll up; wrap in plastic food wrap. Repeat with remaining cheese mixture and tortillas. Refrigerate at least 2 hours or overnight.
Slice off ends of tortillas; discard. Slice each tortilla roll into 6 pieces.
Explore reviews fromour online community
I thought these were a little bland, despite a pretty heavy hand with the Tabasco sauce. Only one guest really enjoyed them, and everybody else just had one or two to be polite. I was getting ready to pitch them at the end of the night, when my olive-hating husband popped one into his mouth and declared that he loved them, then finished off the whole batch. Needless to say, I did not enlighten him about the olives, but I'll probably make them again in the future.