Mexican Confetti Squares

• 1/2 cup sour cream
• 1 (8-ounce) package cream cheese, softened
• 1 (2-ounce) jar diced pimientos, drained
• 2 tablespoons sliced green onions
• 2 tablespoons chopped mild green chiles, drained
• 2 tablespoons chopped ripe olives, drained
• 10 (8-inch) flour tortillas
• 12 (3/4-ounce) slices Land O Lakes Deli American, halved
• Paprika or chili powder
• Jalapeno pepper rings, if desired
• Sweet red drop peppers, if desired

1. Combine sour cream and cream cheese in bowl.
2. Beat at medium speed, scraping bowl often, until smooth.
3. Stir in pimientos, green onions, chiles and olives.
4. Place 2 tortillas aside.
5. Spread 8 tortillas with 1/4 cup sour cream mixture each.
6. Place 6 cheese halves onto 1 tortilla; layer with 2 tortillas, spread-side up, 6 cheese halves and 1 tortilla, spread-side up.
7. Place 1 tortilla without spread over top.
8. Repeat with remaining tortillas and cheese.
9. Wrap each tortilla stack in plastic food wrap; refrigerate at least 2 hours or overnight.
10. Cut tortilla stacks into 1-inch squares; sprinkle tops with paprika.
11. Garnish with jalapeno pepper rings and drop peppers, if desired.
12. Serve with toothpicks.

sour cream, cream cheese, pimientos, green onions, green chiles, ripe olives, flour tortillas, deli, paprika, pepper rings, sweet red drop peppers

Taken from www.landolakes.com/recipe/2126/mexican-confetti-squares (may not work)