TORTILLA ROLL-UPS
Karen
Addie Kano is the daughter of Reverend Kano. Rev. Kano ran a Japanese summer school in Nebraska that the Kubota children attended in the 1930’s.
ingredients
- 2 pkgs. cream cheese, at room temperature
- 4 oz. can diced green chilies, drained
- 4 oz. can diced black olives, drained
- 1 cup salsa
- 1 cup finely grated cheese (cheddar)
- 6-8 burrito-size tortillas
directions
- 1
Stir the softened cream cheese until smooth. Add chilies, olives and salsa. Stir until well mixed. Add cheese. When all is well blended, the mixture is ready to be added to the tortilla. Spread the mixture over the tortilla and begin rolling as tightly as possible. If mixture oozes out, remove it. This mixture makes 6-8 rolls that look like norimaki. I find that chilling the rolls overnight is the easiest way to go.
- 2
When time to serve, slice each roll into 8 pieces. Can be served as is or with salsa.
Source: Addie Kano
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