Ingredients25 m servings
- In a small mixing bowl, beat cream cheese. Stir in green onions, green chilies, olives pimientos, pecans and garlic powder. Spread over tortillas. Roll up tightly. Wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. pieces.
- When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
ReviewsRead all reviews 9
Easy and delicious. I added about 1/4 cup mild chopped pickled jalapenos and these practically flew off the tray!
I've made a variation of the recipe for years and it's always a big hit. I don't use any nuts as this recipe calls for (that's just seems like a wierd ingredient to use here) instead I add some...
Super simple and a big hit. I added a couple of shakes of season salt. Next time I might add a little Tabasco instead. We like things spicy. I will use this recipe again.
Made a few adjustments... I added a little bit of thin ham which was chopped up, added some fajita seasoning, garlic powder and a bit of shredded cheese. Made as a movie snack for DH ne next to ...
These are very easy to make and are festive-looking at parties/potlucks. Also, the ingredients can be changed to suit your tastes. I cut out the pecans/walnuts and add shredded Mexican cheese, ...
They were a hit! Made them for a potluck of sorts at my daughter's preschool - and I put them out with mild salsa and they disappeared super quick. I double the ingredients, added shredded che...
These were a hit at our Christmas Party. We have a few vegetarians among us and they loved them!!!
GREAT and very easy recipe. Made a low fat version with fat free cream cheese and added apx. 1/4 cup fat free sour cream, chopped ham and LOTS more pecans than the recipe calls for. It was the...