Recipes from Mexico :: Mexican Appetizers and Snacks
10 (6-in.) flour tortillas
16 oz. cream cheese, softened
9 oz. Monterey jack cheese, shredded
2 c. homemade or bottled salsa
5 to 6 scallions, chopped
1 (16 ounce) can black olives, drained and chopped
1 ripe avocado, peeled, pitted and sliced thin
Spread each tortilla with a layer of cream cheese. Sprinkle and distribute with Monterey Jack cheese, salsa, scallions and olives. Top with some avocado slices. Roll up as tightly as possible and place seam side down in a 13 x 9-in. dish. Cover with plastic wrap; refrigerate for 8 to 24 hours.
To serve, slice into 1-in. rounds.
