Tortilla Appetizer Wedges - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese
1/2 c. sour cream
1 (4.25 oz.) can green chilies
1/2 c. green onion
salt and pepper
10 flour tortillas

Preparation

In medium bowl, combine cream cheese and sour cream.
Mix well. Stir in chilies, onions and jalapenos.
Season with salt and pepper.
Spread 1 tortilla with about 1/4 cup cream; top with another tortilla.
Continue spreading and stacking tortillas until stack is 4 tortillas high; top with another tortilla that has not been spread.
Make another stack with remaining tortillas.
Wrap tortilla stacks in plastic wrap.
Refrigerate at least 1 hour.
Cut each stack into 18 wedges.
Arrange pinwheel fashion around cup of salsa.
Makes 36 servings.