Chile and Cheese Spirals
Here is another easy and delicious appetizer. I can’t remember where I got this recipe for Chile and Cheese Spirals, but it’s perfect for Christmas. You can use any type of tortilla to make them, but at Christmas I like to make them with green tortillas. I buy the Mission garden spinach herb kind.
These are full of flavor and look festive. The other good thing is that have to be made at least 1 hour ahead of time. I have made them the day before a party. Also, I recently stumbled across a similar recipe that had a great idea of how to serve these. I put a picture of it below and here’s the link with detailed instruction on how they did it. Way too cute for Christmas!
There won’t be a post on Christmas so I hope you all have a fabulous Christmas and delicious food. I’ll be counting calories after the New Year. I have enjoyed the holiday season a tad too much. I will be back on Saturday with another appetizer. This one is going to involve fresh cranberries. Merry Christmas to you all!!!
Here is what you need to make the
Chile and Cheese Spirals
- CREAM CHEESE
- SHREDDED MILD CHEDDAR CHEESE
- CANNED DICED GREEN CHILES
- GREEN ONION
- RED BELL PEPPER
- CHOPPED RIPE OLIVES
- SOFT TACO-SIZED FLOUR TORTILLAS (I USE THE LARGER THE GREEN)
- SALSA
Chile and Cheese Spirals
Real Mom Kitchen
Ingredients
- 4 ounces cream cheese softened
- 1 cup shredded mild cheddar cheese
- ½ cup 4 ounce can diced green chiles
- ½ cup about 3 sliced green onion
- ½ cup chopped red bell pepper
- ¼ cup chopped ripe olives
- 4 8-inch soft taco-sized flour tortillas (the green ones I get are 12 inch so I only use 3)
- Salsa
Instructions
- Combine cream cheese, cheddar cheese, chiles, green onion, red pepper, and olives in a medium bowl.
- Spread ½ cup cheese mixture over each tortillas; roll up.
- Wrap each roll in plastic wrap twisting ends to close; refrigerate for 1 hour.
- Remove plastic wrap; slice each roll into ¾ inch pieces.
- Serve with salsa for dipping.
This is the picture of the idea I saw for serving these.
