| | Directions | | Mix cream cheese, picante and Tabasco together. Spread on tortilla to 1/2 inch from edge. Sprinkle with cheese. Tightly roll tortilla. Some of filling may squeeze out. Refrigerate and cut the next day. (Tip: The secret is to wrap the tortillas tightly. When excess filing comes out, I save it and use for dip with Tostitos.) |
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| Ingredients | | - |  | 1 package cream cheese, softened (8 oz pkg) |
| - | | 3 drops Tabasco sauce |
| - | | 3/4 cup mild Pace picante sauce |
| - | | 3 cups shredded mild cheddar cheese |
| - | | 1 package large Aztec flour tortillas |
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