Corn and Walnut Roll-Ups

[Guest guest]

Corn and Walnut Roll-Ups

 

8 ounces cream cheese, softened

1 cup frozen corn, thawed

1/2 cup chopped toasted walnuts

1/4 cup chopped green onions

2 tablespoons fresh lime juice

1/2 teaspoon cumin

flour tortillas

 

Mix all ingredients except tortillas.

Spread a portion (about 1/4 cup) of mixture on a 10-inch flour tortilla. Roll up

tightly. Repeat until all mixture has been used. Store rolls in refrigerator for

as long as 2 days.

Cut into 1-inch slices; place on platter and serve with store-bought or homemade

salsa.

Variations: Add 1/2 cup rinsed black beans, diced chicken or shredded Monterey

Jack cheese.

Makes about 20 servings of 5 roll-ups.