Cream Cheese-Olive Roll-Ups |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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These are easy to make, plan ahead the rolled tortillas need to chill for a few hours before slicing, watch the garlic amount adding in too much will overpower all other ingredients, the garlic flavor will intensify with chilling time, I would suggest no more than 2 teaspoons - Mexi-blend shredded cheese may be used in place of the cheddar, prep time includes chilling time Ingredients:
1 (8 ounce) package cream cheese, softened |
1 -2 teaspoon fresh minced garlic |
1/3 cup mayonnaise (do not use salad dressing) |
2/3 cup pitted green olives, finely chopped |
1 (2 1/4 ounce) can pitted black olives, finely chopped |
5 -6 green onions, finely chopped |
1/2-1 teaspoon fresh ground black pepper (or to taste) |
2 cups shredded cheddar cheese (might use more or less) |
8 (10 inch) flour tortillas |
Directions:
1. Hand-squeeze out as much excess moisture in the olives as possible before chopping, and make certain to chop finely.
2. In a bowl combine cream cheese with garlic, mayonnaise, green and black olives, green onions and black pepper; mix to combine well.
3. Spread a thin layer of the cream cheese mixture over each tortilla, then sprinkle a small amount cheddar cheese over the top of the cream cheese.
4. Roll up each tortilla as tightly as possible.
5. Place each tortilla onto a plate.
6. Cover with plastic wrap and chill for a couple of hours or up to 24 hours (a longer chilling time will only improve on the flavor).
7. Slice each tortilla into about 1-inch pieces.
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