5 large Flour tortillas
1 Bunch green onions Chopped--stems and all
4 ounces chopped green chiles Drained
8 ounces cream cheese -- softened
8 ounces Container sour cream
1/2 pound Cheddar cheese -- shredded
Salt and pepper to taste
Have tortillas at room temperature. Place the remaining ingredients in a bowl and, with an electric mixer, combine all until well distributed. Spread mixture fairly thinly and evenly on tortillas to within 1/8 inch of edge. Roll up jelly-roll fashion and wrap each tortilla in plastic film. Refrigerate overnight. When ready to serve, slice in 3/4 inch rounds and arrange on serving plate. Serve plain or with salsa. Note: tortillas will tend to dry out if rolls are unwrapped and sliced too early.
Makes about 60.
NOTES : These are good with crab meat, too!
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