Tortilla Appetizer Wedges

• 1 (8 oz.) pkg. cream cheese (may use low-fat)
• 1/2 c. sour cream (may use low-fat)
• 1 (4.25 oz.) can dried green chilies
• 1/2 c. sliced green onions
• 1 Tbsp. minced jalapeno peppers
• 10 (6 or 8-inch) flour tortillas
• salsa or picante sauce

1. Soften cream cheese and combine with sour cream in bowl.
2. Mix well.
3. Stir in chilies, onions and jalapenos.
4. Spread one tortilla with scant 1/4 of mixture; top with another tortilla.
5. Continue spreading and stacking tortillas until stack is 4 high.
6. Top with 5th tortilla (do not spread on mixture).
7. Make another stack of 5 tortillas.
8. Wrap stacks in plastic wrap and refrigerate at least one hour.
9. Before serving, cut each stack into 18 wedges.
10. Arrange, pinwheel fashion, on a plate around a bowl of salsa or picante. Makes 36 wedges.

cream cheese, sour cream, green chilies, green onions, jalapeno peppers, flour tortillas, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=464276 (may not work)