1 package flour tortilla’s
1 (12 oz.) container soft cream cheese
1 can (15 oz.) chili with beans
1 ½ cup shredded cheddar cheese
Preheat oven to 375 degrees.
Remove tortillas from refrigerator, let stand at room temp for at least
15 minutes. Spread each tortilla with
approx. 2 tbsp. cream cheese. Spread
over cream cheese 1 heaping tbsp. of chili.
Sprinkle 1 tbsp. of shredded cheese over chili. Gently fold tortilla in half to form a half
moon shape. Press edges lightly with
fingers to seal. Wrap individually in
aluminum foil with all edges of the foil sealed. Place on baking sheet and bake for 10 minutes
or until heated through and cheese is melted.
To serve, cut into 4 wedges.
No comments:
Post a Comment