Shelly's Recipe

TORTILLA WEDGES

Category: Cold

1 (8 oz) pkg cream cheese, softened
1/2 cup sour cream
1 (4.25 oz) can diced green chilies
1/2 cup thinly sliced green onions
2 tbsp or more minced jalapeno peppers
Salt and pepper, to taste
10 (6-8 inch) flour tortillas
Salsa

Combine cream cheese and sour cream until smooth. Stir in next 3 ingredients. Season salt and pepper, to taste.

Spread 1 tortilla with about 1/4 cup mixture, top with another tortilla. Continue spreading and stacking tortillas until stack is 4 tortillas high. Top with a tortillas that has not been spread with cream cheese mixture.

Repeat with the remaining tortillas. Wrap tightly with plastic wrap and refrigerate at least 2 hours or overnight. Cut each stack into 18 wedges. Arrange in a pinwheel fashion around salsa for dipping.