Ingredients
| 1 pkg. (8 oz.) | cream cheese, at room temperature | | 1/3 cup | sour cream | | 1/2 cup | finely chopped pecans | | 2 tbsp. | bottled picante sauce | | 1 tsp. | jalapeño pepper, or | | to taste | | 1 | sm. garlic clove, crushed through press | | 4 | flour tortillas |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
In a medium bowl, using a hand-held electric mixer at medium speed, beat the cream cheese and sour cream until smooth. Beat in the pecans, picante sauce, chili pepper, and garlic.
Spread about 6 tbsp. of the mixture on a tortilla and tightly roll it up. Wrap in plastic wrap. Continue the procedure with the remaining ingredients. Refrigerate the rolls for at least 4 hours or overnight. When ready to serve, remove plastic wrap from the rolls. Cut into 1/2-inch thick slices and serve immediately.
Similar Recipes
pinwheels