Skip the same old chips and salsa. These party-pleasing mini burritos jazz up any appetizer spread with lots of spice and everything nice.
At a glance
1 pkg. flour tortillas
1 pkg. light cream cheese, softened
1 8-ounce tub nonfat sour cream
1 sm. can diced green chilies
1 small can black olives, diced
1 c. reduced-fat cheddar cheese, shredded
1 c. green onion, chopped
In bowl, mix softened cream cheese, sour cream, olives, chilies, onions and shredded cheese. Spread mixture over a tortilla and roll tortilla closed. Continue until tortillas and mixture are used. Wrap each burrito with plastic wrap, securing tightly. Place all burritos in fridge for at least 2 to 3 hours to set, best overnight. Slice in 1/2 inch slices and serve with your favorite salsa.
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