Those of you who have followed this blog for a while know that while the holidays are a time of joy and celebration, they are also a time for posting my favorite recipes gleaned from two hours of continuous noshing. I’m talking about our church’s annual progressive dinner and bake-off, and boy, do I have some delish recipes for you!
While you’re waiting for me to pull together my favorites (actually, it’s more like waiting for me to email the gal who compiled them so she can send me an electronic copy), here is one of the three recipes I submitted this year. You can make this Mexican cream cheese wrap appetizer at least a few hours ahead, refrigerate and then slice when ready to serve. Heck, you might even be able to make them a day ahead! I made these roll-ups in years past and they are a festive addition to the appetizer table.
Mexican Cream Cheese Wraps (or Roll-ups)
1 8-ounce package cream cheese, softened
1 small can diced green chilies, drained (or you can use jalapenos if you want a bit of kick)
1 2.25-ounce can black olives, chopped (or 1/3 to 1/2 of a 4.25-ounce can chopped olives)
4 green onions, chopped
1/2 cup salsa*
1 cup shredded Mexican blend cheese
Dash of taco seasoning
1/4 cup each diced red and yellow bell peppers (optional)
6 burrito-size flour tortillas
In a medium bowl mix together cream cheese, chilies, olives, onions, salsa, cheese, seasoning and peppers. Spread mixture in a thin layer onto each tortilla. Roll up tortillas and chill for at least 1 hour. Slice chilled wraps into 1-inch pieces and serve.
* I like to drain the salsa a bit so the cream cheese mixture isn’t too runny.
Note: Feel free to use spinach or sun-dried tomato tortillas to add some color—and flavor—to your appetizer dish.
Until next week when I post my favorite recipes from this year’s bake-off, check out my faves from previous years:
- Cranberry punch, zesty cheese spread and coconut bread
- Red hot Christmas slush, cranberry orange scones & Mediterranean hummus bars
- Chile verde, chicken & corn chowder and sweet tortilla soup
- Zuppa soup, Cafe Rio-style chicken and chicken enchilada casserole
- Chocolate eclair cake, chocolate mint bars and chocolate peppermint candy cookies