Results 1 - 10 of 37 for tortilla cream cheese appetizer

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Mix all of ... evenly over the tortillas; roll up ... wrap tightly in plastic wrap. Chill at least 2 hours. Cut as thick as you like - 1/2 to 1 inch slices.

Mix all of ... evenly over the tortillas; roll up ... wrap, twisting ends; refrigerate for several hours. Unwrap; cut in slices 1/2 inch to 3/4 inch thick.

Mix all ingredients. Spread on flour tortillas. Roll up, then slice. Serve with Picante Sauce.

Mix all of ... evenly over the tortillas; roll up ... wrap, twisting ends; refrigerate for several hours. Unwrap; cut in slices 1/2 inch to 3/4 inch thick.

DAY BEFORE: Mix ... together (except flour tortillas), then spread ... rolls into slices, arrange on platter with slices of lime and bowl of picante sauce.

Mix first 6 ingredients. Place flour tortillas on plastic wrap. ... hours. Cut into 1/4" slices and place on serving plate. May be refrigerated 3 to 4 days.

Mix all filling ... and spread over tortillas evenly. Roll up ... in slices 1/2 to 3/4 inch thick. Serve with salsa. Variation: Use shredded taco cheese.

Cream together cream cheese and mayonnaise. Add ... chopped ham. Pile tortilla, 1/4 of ... squares. Top with a slice of stuffed green olives. (Plymouth)

Spread cream cheese mixture over tortillas. Sprinkle next 3 ingredients in tortillas. Roll up, chill, slice in 1 inch slices.

Combine cream cheese, sour cream, ... Spread on flour tortillas and roll into ... dipping. Easy and it looks like you really made a fuss!! Serves 6 to 8.

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