Cream cheese complements crunchy red bell pepper and olives in a vegetarian appetizer.
package (3 oz) cream cheese, softened
cup sour cream
cup finely shredded Cheddar cheese (2 oz)
cup finely chopped red bell pepper
tablespoons sliced ripe olives, chopped
tablespoon chopped fresh parsley
flavored or plain flour tortillas (8 to 10 inch)
In medium bowl, mix all ingredients except tortillas. Spread about 1/2 cup of the cheese mixture over one side of each tortilla. Tightly roll tortilla up. Repeat with the remaining tortillas and cheese mixture.
Wrap each tortilla roll individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours. To serve, cut each tortilla roll into 1-inch slices.
Instead of the Cheddar cheese, why not try a blend such as Colby-Monterey Jack, or mozzarella and Parmesan?
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.