Tor Teri'S

• 1 pkg. flour tortillas (large ones)
• 3 (8 oz.) pkg. Philly cream cheese
• 1 bunch spring onions (recipe calls for 8 to 10, but I use about 4 to 5)
• 1 large red bell pepper (can use yellow or orange, also)
• 1 large green bell pepper
• 1/2 c. salsa or picante sauce (mild, medium or hot; your choice)
• ground cumin (sprinkle to taste)
• 1 medium pkg. shredded Cheddar cheese and 1 medium pkg. shredded Monterey Jack cheese or 1 large pkg. "taco" cheese (I used the taco cheese last time; it's easier)

1. Soften cream cheese so it is easy to blend (can put in microwave for few minutes if short on time).
2. Chop or dice bell peppers and onions; fold into the cream cheese.
3. Mix and add salsa and cumin; mix well.
4. (Taste; if it needs more salsa and cumin, add to your liking.)
5. Take the mixture and spoon it onto a tortilla shell.
6. Smooth it out; try to get it as even as you can. I usually spread it over 2/3 of the shell, because when you "roll" it, it will come out the other end.

flour tortillas, cream cheese, spring onions, red bell pepper, green bell pepper, salsa, ground cumin, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455341 (may not work)