6 ounces cream cheese, at room temp
4 ounces mild goat cheese
1 clove garlic, minced
1 4oz can green chilies
4 sun dried tomatoes, packed in oil, drained with oil reserved, thinly sliced
1/3 cup pitted black olives, minced
4 ounces shredded Monterrey Jack cheese
3 tablespoons minced fresh cilantro
2 tablespoons chili powder
Dash of cayenne pepper
Sprinkle of grated salt
12 large flour tortillas
Whip the cream cheese and goat cheese together in a large bowl until smooth. Beat in all the remaining ingredients, except the tortillas and the oil from the sun dried tomatoes.
Spread 1 tortilla with a large dollop (about 2 tablespoons) of the cheese mixture. Top with a second tortilla and spread in the same fashion with the cheese mixture. Roll up the 2 tortillas tightly like a jelly roll and wrap in plastic wrap. Repeat the process with the remaining tortillas and cheese mixture. Refrigerate at least 2 hours.
Cut each tortilla roll into 1/2 inch slices and place on your favorite platter.
Makes 6 dozen
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