Tortilla Appetizer Wedges - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese (may use low-fat)
1/2 c. sour cream (may use low-fat)
1 (4.25 oz.) can dried green chilies
1/2 c. sliced green onions
1 Tbsp. minced jalapeno peppers
10 (6 or 8-inch) flour tortillas
salsa or picante sauce

Preparation

Soften cream cheese and combine with sour cream in bowl.
Mix well.
Stir in chilies, onions and jalapenos.
Spread one tortilla with scant 1/4 of mixture; top with another tortilla.
Continue spreading and stacking tortillas until stack is 4 high.
Top with 5th tortilla (do not spread on mixture).
Make another stack of 5 tortillas.
Wrap stacks in plastic wrap and refrigerate at least one hour.
Before serving, cut each stack into 18 wedges.
Arrange, pinwheel fashion, on a plate around a bowl of salsa or picante. Makes 36 wedges.