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| May 13, 2009 | |
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Ingredients |
Instructions |
| 1 pkg. (8 oz.) softened Cream Cheese |
Combine cream cheese, spices, olives, onion and shrimp in small bowl. Stir well. Spread evenly on each tortilla, then roll tightly. Cover each rolled tortilla with plastic wrap and chill in fridge at least 2 hours. Remove plastic wrap and slice each roll into 1/2" thick rings. Serve on platter. |
| dash Salt & Pepper | |
| 1/2 tsp. Cayenne Pepper | |
| 1/4 cup Black Olives & Green Olives, diced | |
| 2 tbsp. Onion, finely chopped | |
| 1 cup Monterey Jack Cheese, shredded | |
| 1 lb. Cooked Salad Shrimp, de-veined & chopped | |
| 7 Flour Tortillas, room temp. | |
