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A great appetizer with a bit of Mexican flair! Makes for a beautiful platter surrounding a bowl of salsa.
In a medium sized bowl mix cream cheese with taco seasoning then add Rotel, green onions, cilantro and Mexican cheese.
Lay out the tortillas on your work surface. Divide the cheese mixture between the 9 tortillas and carefully spread mixture to all edges of each tortilla.
Tightly roll up each tortilla, put on a platter seam side down and refrigerate for 2 hours. Slice each roll in 1/2 inch pieces, eating, I mean discarding the dry ends.
Serve cold with salsa.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!