Ingredients
1 (8 oz.) pkg. cream cheese
1/2 c. sour cream
1 (4.25 oz.) can green chilies
1/2 c. green onion
salt and pepper
10 flour tortillas
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Compact sous vide circulator with app — Bluetooth control, 1100W
Mexican griddle — toasts chiles, warms tortillas, sears salsa
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Compact sous vide circulator with app — Bluetooth control, 1100W
Mexican griddle — toasts chiles, warms tortillas, sears salsa
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In medium bowl, combine cream cheese and sour cream. Mix well. Stir in chilies, onions and jalapenos. Season with salt and pepper. Spread 1 tortilla with about 1/4 cup cream; top with another tortilla. Continue spreading and stacking tortillas until stack is 4 tortillas high; top with another tortilla that has not been spread. Make another stack with remaining tortillas. Wrap tortilla stacks in plastic wrap. Refrigerate at least 1 hour. Cut each stack into 18 wedges. Arrange pinwheel fashion around cup of salsa. Makes 36 servings.