Fiesta Spirals

Fiesta spirals are sort of like mini wraps filled with bell peppers, cilantro, green chilies, green onions, spinach wraps, cream cheese, cheddar cheese, ranch, mayo and olives. Start by beating the sour cream and cheese cream into a bowl with an electric mixer.

Stir all of the filling ingredients slowly and make sure they’re combined well.

Spoon the filling onto the wraps, roll up tightly and wrap with plastic because you’ll be leaving them in the refrigerator overnight. Slice into pieces the next day and serve.

• 8 oz. pkg. cream cheese softened

• 1/2 cup mayonnaise

• 1 oz. pkt. Hidden Valley Ranch Dips Mix

• 1 cup Dan and Debbie’s farmhouse cheddar cheese; shredded

• 4 oz. can green chilies diced

• 2.25 oz. can ripe olives sliced and drained

• 1 green onion sliced

• 1/3 to 1/2 cup red bell pepper diced

• 1/3 to 1/2 cup yellow or orange bell pepper diced

• 1/2 cup fresh cilantro chopped

• 5 spinach wraps

Instructions

• Beat cream cheese and sour cream in a mixing bowl with an electric mixer.

• Stir in remaining ingredients except spinach wraps and combine well.

• Spoon filling onto spinach wraps almost to the edge.

• Roll up jelly-roll style as tightly as possible, especially tightening up the ends.

• If necessary, use a little of the mixture at the edge to seal the tortilla.

• Wrap in plastic wrap and refrigerate several hours or overnight.

• Slice down in 1 to 2-inch pieces.

• Serve with fresh salsa, if desired.