8 oz. pkg. cream cheese, at room temp.
3/4 C. red pepper, finely chopped
2 green onions, finely chopped
3 Tbsp. fresh parsley, finely chopped
1/2 cup aged cheddar, grated
1/2 tsp. cayenne pepper
1 can ( 4.2 oz./ 120 g) crab meat, drained
large flour tortillas (about 5)
salsa and sour cream for dipping
Beat the cream cheese with a fork or wooden spoon until smooth. Add remaining ingredients (peppers to crab meat) and mix well. Divide equally between tortillas, spread evenly over whole tortilla surface and roll up tightly. Wrap in plastic wrap and refrigerate for at least 1 hour. To serve, cut rolls into 3/4 inch slices, discard ends. Place on greased baking sheet. at 350F for about 10 minutes or heated through.
- contributed by Rhonda K, Grand Rapids, MI
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