- 1/2 cup [125 mL] sour cream
- 8 ounces [227 g] cream cheese, softened
- 8 ounces [227 g] extra-old Cheddar cheese, grated
- 1/2 cup [125 mL] chopped tomato
- 4 green onions, chopped
- 1 cup [250 mL] chopped drained boiled spinach leaves
- Juice of 1 lime
- 1/2 cup [125 mL] roasted pine nuts
- Pinch nutmeg
- Salt and pepper, to taste
- 6 to 8 flour tortillas
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- Into a bowl, well mix together sour cream, softened cream cheese, grated estra-old Cheddar cheese, chopped tomato, green onions and spinach, lime juice, roasted pine nuts and nutmeg.
- Salt and pepper, to taste.
- Generously spread each tortilla with mixture; tightly roll each tortilla.
- Individually wrap each roll into plastic wrap.
- Refrigerate rolls for at least 2 hours.
- To serve, remove plastic wrap and slice each roll into approximately 8 to 10 slices.
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