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Instructions |
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Blend the cream cheese, chopped ham, green chilis and black olives.
Spread evenly on tortillas.
Roll tortillas and wrap in plastic wrap
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Refrigerate for 4 hours
Cut off ends and slice into two inch bite size pieces
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Make mustard sauce by mixing the mustard, vinegar, eggs and sugar
Mix well in blender
Place in double boiler and stir well until sauce thickens
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Cool and refrigerate sauce for 3 hours before serving
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Originally Submitted
10/31/2011
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