Mexican Roll-Ups

6 large flour tortillas
8 ounces cream cheese
8 ounces sour cream
8 green onions, chopped
16 ounces salsa

Let cream cheese warm to room temperature. Mix cream cheese with sour cream and chopped green onions. Spread on flour tortillas evenly, avoiding the edges. Roll up and refrigerate in large gallon size bags for at least two hours (may store overnight).

Slice half of the tortilla roll-ups into 1-inch circles. Arrange on platter. When your supply runs low slice the remaining tortilla roll-ups and serve. It's best not to cut up the roll-ups too far in advance, as they may dry out if left on the serving table for over two hours.

Yield: 20 appetizer portions