Filled Tortillas
Yield
servingsPrep
15 minCook
?Ready
15 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
flour tortillas
|
*
|
| 1 | x |
salsa
optional |
*
|
| 16 | ounces |
cream cheese
softened |
|
| 1 ½ | tablespoons |
black olives
chopped |
|
| 4 | each |
jalapeño pepper
finely chopped |
*
|
| ½ | teaspoon |
chili powder
|
|
| ¾ | teaspoon |
seasoned salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
flour tortillas
|
*
|
| 1 | x |
salsa
optional |
*
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 23 | ml |
black olives
chopped |
|
| 4 | each |
jalapeño pepper
finely chopped |
*
|
| 2.5 | ml |
chili powder
|
|
| 3.8 | ml |
seasoned salt
|
|
Directions
Mix softened (can be done in the microwave) cream cheese, olives, jalapenos, chili powder, and seasoning salt.
Spread a thin layer on tortilla going all the way out to the edges.
Roll tortilla. Repeat for each tortilla.
At this point you can either put them in a plastic bag in the refrigerator and save until you are ready to serve them, or serve immediately.
(Sometimes I warm them for a few seconds in the microwave to soften, other times I serve cold).
Cut into ½ inch slices before serving.
Can be dipped into salsa.
