Tortilla Rolls

This delicious appetizer makes its way to many family gatherings. The filling flavor can easily be altered depending on your taste. Add more or less onion. Throw in some chopped cilantro. If you like spice, how about some chopped jalapeno?

You'll be amazed at how quickly these will fly off the plate.

We're taking this to a holiday gathering, so to make it more festive (and who doesn't like festive?), I used white flour tortillas, green spinach tortillas, and red sun-dried tomato tortillas.

Tortilla Rolls
based on a recipe from "A Pinch of Salt Lake"...excellent cookbook by the way
32 oz softened cream cheese
1 (4 oz) can chopped green chilies
1 (4 oz) can chopped olives
1 bunch green onion, finely chopped
2 cloves garlic, chopped
12-15 flour tortillas
Your favorite fresh salsa

Mix together cream cheese, chilies, olives, onions, and garlic. Spread one side of each tortilla with cream cheese mixture. Roll up jelly-roll style. Pack tightly in a freezer bag and refrigerate several hours or overnight.
To serve, cut each roll into 1/2 inch rounds and place cut-side up on a serving tray. Serve with salsa.