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Jalapeņo Roll-Ups

8 Oz. Cream Cheese
1 Can Green Chiles (or) 2 To 3 Jalapeņos -- finely chopped
10 Large Soft Tortillas
1/2 C. Sour Cream
2 T. Taco Or Picante Sauce

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.
Tona in Bama

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