| • 8 ounces (ish) cream cheese at room temp |
| • 1 cup creme fraîche |
| • 1 cup (approx.) shredded Leicester (or cheddar) cheese |
| • About ½ cup of olives, chopped |
| • About 6 or 8 splashes of green Tabasco |
| • ½ cup chopped green onion |
| • 1 tsp garlic powder |
| • 1 Tbs Cajun seasoning |
| • 6 large tortillas |
| • Leftover taco-seasoned crumbles (optional) |
| • Finely chopped green pepper (optional) |
| 1: Mix all ingredients except tortillas, more or less in the order given. | |
| 2: Spread evenly over the tortillas. | |
| 3: Roll tortillas, and wrap individually in plastic wrap. Refrigerate for a couple hours. | |
| 4: Slice about ¾ inches thick with a serrated knife. |
Adapted from a recipe on TasteOfHome.com.