During this festive (and frantic) time of year, most of us are called upon to take some thing to some party some time. Often, these parties take place at work or shortly thereafter, and it is impossible to take anything that has to be kept warm. Even if I am coming from home, I am not mad keen on carrying a crock pot of Swedish meatballs through the snow and up a steep and icy driveway wearing my 3-inch black party boots.
The following is a not-too-haute recipe that will please most of the people most of the time, is portable, storable and will never leave a mark on your red cashmere twinset unless you literally massage it into your sleeves. It also has a red and green quality that is Christmas-appropriate. You may use light cream cheese if you prefer, and I tend to use fresh jalapenos, Kalamata or other “real” olives and a little more hot sauce than called for in the original recipe. If you know that you are serving a crown that can’t eat spicy food (at the Gastric Ulcer Survivor Support Group Christmas Party, for example) go easy on the jalapenos and hot sauce. If you are preparing these for folks who hate cilantro (like my father or Giada di Laurentiis) you can leave it out.
Spicy Tortilla Roll-Ups
Yields: 30 servings
- 1 (8 ounce) package cream cheese, softened
- 1 (2 ounce) can chopped black olives
- 1 (4 ounce) can diced green chiles
- 1 (4 ounce) jar sliced pimento peppers, drained
- 2 green onions, minced
- 3 tablespoons hot pepper sauce
- 3 tablespoons chopped fresh cilantro
- 10 (10 inch) flour tortillas
1. In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
2. Slice the roll ups and serve.