With the Super Bowl in a couple of weeks and it being award season, it is most certainly appetizer time! We had a chance for both the San Francisco and the New England football teams to play in the Super Bowl for another Sister City Super Bowl showdown, but that didn’t happen this year.
If you thought my spinach artichoke dip was easy, wait until you try this one. My mom made these for us growing up a few times and when I moved off on my own, it was one of the recipes she typed up for me. I have a college binder with all the original recipes I used when I first started cooking on my own. Every time I would come home to visit my mom she would give me another collections of recipes that I loved growing up or that I needed to try. Luckily now that we all follow blogs and have similar cookbooks, we share recipes all the time. I still keep these recipes in the original binder even though I have switched over to fancier Martha Stewart binders for my other recipe collections.
There are only five ingredients in this recipe: flour tortillas, cream cheese, a can of chopped black olives, a can of chopped green chiles, and chopped onion. Also, the only thing you really need to do is chop an onion because you can buy the olives and green chiles pre-chopped! Oh yeah, oh yeah! The perfect dipping sauce for this? Salsa! I basically live off of Tostitos Salsa in medium heat. I put it on everything from baked potatoes to scrambled egg whites. These probably would also pair well with sour cream or guacamole!
What do you need to do to make them? Follow the easy recipe below!
- 2 blocks of reduced-fat cream cheese, at room temperature
- 1- 4 oz. can of chopped green chilies, drained
- 1- 4 oz. can of chopped black olives, drained
- ½ onion, finely chopped
- 12-14 flour tortillas
- In a medium sized bowl, mix together cream cheese, green chilies, black olives, and onion. Stir it all together so that it is all mixed together and evenly distributed.
- Take a pile of flour tortillas and place them between 2 paper towels. Microwave them for about 20 seconds, to soften them so they are easier to roll.
- Take a tortillas and spread about 3-4 tbsp. of the cream cheese mixture on the tortillas. Roll the tortillas up like a jelly roll, tight enough so there isn't any gaps but not too right that you are squeezing the cream cheese out.
- Once rolled set seam side down on some laid out plastic wrap. Continue for the rest of tortillas until you use up all of the filling. When done rolling the tortillas, tightly wrap up the rolls in the plastic wrap and place in the fridge for 2 hours or more.
- Once chilled, take tortilla rolls out and slice them in ½-3/4 inch slices, tossing out the ends (or eating.) Continue with remaining tortillas.
- Serve with salsa.
Looking for more game day recipes? Check out our 2013 Super Bowl Recipe Round-Up and the appetizer section of the 2S2C Recipe Index! We’ll also be sharing a few more favorite game day appetizer recipes over the next week!
