2 T green chilies (fresh or canned)
3 T finely chopped pecans
3 T chopped olives
5 T green onions, diced
1 clove garlic, chopped
6 to 9 8 inch flour tortillas
Fresh leaf spinach
1. Combine all ingredients except tortillas and spinach.
2. Spread mixture on a tortilla.
3. Place spinach leaves over the mix.
4. Roll up tightly and place in the fridge, covered with plastic wrap for 24 hours.
5. To serve, slice into ½ inch rounds and place on plate.
6. Can be served with a toothpick to dip into salsa.
2. Spread mixture on a tortilla.
3. Place spinach leaves over the mix.
4. Roll up tightly and place in the fridge, covered with plastic wrap for 24 hours.
5. To serve, slice into ½ inch rounds and place on plate.
6. Can be served with a toothpick to dip into salsa.
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