The Messing Family

Tortilla Twirls

• 6 ounces cream cheese, at room temperature
• 4 ounces mild chevre, such as Montrachet
• 1 clove garlic, minced
• 3 scallions, trimmed and minced
• 1 can (4 ounces) chopped green chiles
• 6 sun dried tomatoes, packed in oil, drained but oil reserved, thinly slivered
• 1/3 cup pitted black olives, minced
• 4 ounces Monterey Jack cheese, shredded
• 1 cup finely diced cooked white chicken meat
• 2 teaspoons best quality chili powder
• Cayenne pepper to taste
• Salt to taste
• 14 large (10") flour tortillas

1. Beat the cream cheese and chevre together in a mixing bowl until smooth.
2. Beat in all the remaining ingredients except the tortillas and oil from the sun dried tomatoes.
3. Spread 1 tortilla with a generous 2 tablespoons of the cheese mixture.
4. Top with a second tortilla and spread in the same fashion with the cheese mixture.
5. Roll up the 2 tortillas tightly like a jelly roll and wrap in plastic wrap.
6. Repeat the process with the remaining tortillas and cheese mixture.
7. Refrigerate at least 2 hours.
8. Preheat the oven to 400°.
9. Cut each tortilla roll into ½" slices and place cut sides up on a nonstick baking sheet.
10. Brush the top of each with a little oil from the sun dried tomatoes.
11. Bake in the oven until puffed and lightly browned, 12 to 15 minutes.
12. Let cool a minute or two and serve.

Makes 9 dozen

Colleen, Howard, Humphrey & Olive