from: Homemaker Schools (Spring 1999)
In a bowl, combine cream cheese, onions and dressing mix; mix well. Spread mixture on tortillas. Drain chilies and olives; blot dry with paper towels. Sprinkle red pepper, chilies, olives and celery over cream cheese. Roll up tortillas tightly; wrap individually in plastic wrap. Refrigerate at least two hours. To serve, cut rolls into 1" pieces, discarding ends. Arrange on place; serve with salsa if desired.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 267 | ||
Calories from Fat: 149 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 41.6mg | 13 % | |
Sodium 611.5mg | 21 % | |
Potassium 169.4mg | 4 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 22.2g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 267
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