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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 1 |
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These are so simple to make and you can do them ahead of time and just place in refrigerator until ready to use. I have a potato ricer that I use to squeeze all the water out of frozen spinach. The original recipe called for 6 green onions, but I found that to be a bit much, but feel free to use all six if you like. This recipe came from a cookbook called True Grits in Atlanta, GA. The cook time is the chill tiime. Ingredients:
2 (10 ounce) packages frozen chopped spinach, thawed |
1 cup sour cream |
8 ounces cream cheese, softened |
1 cup mayonnaise |
1 teaspoon fresh jalapeno, minced |
1 teaspoon fresh garlic, minced |
3 green onions, chopped |
1 (4 ounce) can green chilies, chopped |
1/4 teaspoon hot sauce |
1 (1 ounce) envelope dry ranch dressing mix |
1 (8 ounce) can water chestnuts, drained and chopped |
2 teaspoons chili powder |
10 large flour tortillas |
Directions:
1. Squeeze water from spinach until very dry.
2. In large bowl combine all ingredients except spinach, water chestnuts, green onions and tortillas, mixing thoroughly.
3. Add spinach, green onions and water chestnuts to mayonnaise mixture, stirring well.
4. Divide spinach mixture evenly between the tortillas.
5. Spread mixture evenly and roll tightly.
6. Wrap each tortilla in waxed paper and place in a sealable zipper type plastic bag or in an airtight container.
7. Chill overnight.
8. Unwrap and cut each tortilla into four pieces.
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