Soften cream cheese, drain can of chilies, set out other ingredients. Place cream cheese, milk, garlic, onion flakes, and salt in bowl. Beat until fluffy. Stir in chilies and cilantro leaves. Brush both sides of a tortilla with water. Spread one side of torilla with thin layer of the cream cheese mixture. Cover torilla with a layer of the sliced meat. Roll up and place on plate, repeat. Cover plate with plastic wrap and refrigerate from 1 to 8 hours. Cut into 1/2-inch slices and serve. Makes about 4 dozen appetizers. * Pre-packaged "Buddig" style meats work well for everyday occasions. # Many supermarkets now carry small plastic containers of spices at one price. Ive found that 1 container of cilantro (.15 oz) is satisfactory for most occasions, even though less than 3 Tablespoons.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (332g)|
|Recipe Makes: 12|
|Calories from Fat: 951 (86%)|
|Amt Per Serving||% DV|
|Total Fat 105.7g||141 %|
|Saturated Fat 58.9g||295 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 337.6mg||104 %|
|Sodium 1153.2mg||40 %|
|Potassium 499.8mg||13 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 22.1g|
|Protein 21.7g||31 %|
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: 1112
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.