Chile and Cheese Spirals

Here is another easy and delicious appetizer.  I can’t remember where I got this recipe,but it’s perfect for Christmas.  You can use any type of tortilla to make them, but at Christmas I like to make them with green tortillas.  I buy the Mission garden spinach herb kind.

These are full of flavor and look festive.  The other good thing is that have to be made at least 1 hour ahead of time.  I have made them the day before a party.  I also recently stumbled across a similar recipe that had a great idea of how to serve these.  I put a picture of it below and here’s the link with detailed instruction on how they did it.  Way too cute for Christmas!

There won’t be a post on Christmas so I hope you all have a fabulous Christmas and delicious food.  I’ll be counting calories after the New Year.  I have enjoyed the holiday season a tad too much.  I will be back on Saturday with another appetizer.  This one is going to involve fresh cranberries.  Merry Christmas to you all!!!

chili and cheese spirals 2 450

chili and cheese spirals 4 450

Chile and Cheese Spirals

  • 4 ounces cream cheese, softened
  • 1 cup shredded mild cheddar cheese
  • ½ cup (4 ounce can) diced green chiles
  • ½ cup (about 3) sliced green onion
  • ½ cup chopped red bell pepper
  • ¼ cup  chopped ripe olives
  • 4 (8-inch) soft taco-sized flour tortillas (the green ones I get are 12 inch so I only use 3)
  • Salsa
  1. Combine cream cheese, cheddar cheese, chiles, green onion, red pepper, and olives in a medium bowl.
  2. Spread ½ cup cheese mixture over each tortillas; roll up.
  3. Wrap each roll in plastic wrap twisting ends to close; refrigerate for 1 hour.
  4. Remove plastic wrap; slice each roll into  ¾ inch pieces.
  5. Serve with salsa for dipping.

tortilla tree 2This is the picture of the idea I saw for serving these.

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