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Tortilla Spirals Sabrosas

Created by ForeverMama on July 24, 2016

6 ounces cream cheese, at room temperature
4 ounces chevre cheese (mild, such as Montrachet)
1 clove garlic, minced
3 scallions, trimmed and minced
1 can (4 ounces) chopped green chiles
18 grams oil-packed sun-dried tomatoes (6 tomatoes, drained but oil reserved, thinly sliced into slivers)
1/3 cup pitted black olives, minced

Step 1: Beat the cream cheese and chevre together in a mixing bowl until smooth. Beat in all the remaiing ingredients except the tortillas and oil from the sun-dried tomatoes.
Step 2: Spread 1 tortilla with a generous 2 tablespoons of the cheese mixture. Top with a second tortilla and spread in the same fashion with the cheese mixture. Roll up to 2 tortillas like a jelly roll and wrap in plastic wrap.
Step 3: Repeat the process with the remaining tortillas and cheese mixture.
Step 4: Refrigerate at least for 2 hours.
Step 5: Preheat oven to 400-degrees Fahrenheit.
Step 6: Cut each tortilla roll into 1/2-inch slices and place cut sides up on a nonstick baking sheet. Brush the top of each with a little oil from the sun-dried tomatoes.
Step 7: Bake in the oven until puffed and lightly browned, 12 - 15 minutes.
Step 8: Let cool a minute or two and serve.
Step 9: Makes 9 dozen.