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For Electric Cooperative Members

1 package (8 ounces) cream cheese, softened
Dash salt and pepper
1/2 teaspoon cayenne pepper
1/4 cup black olives
1/4 cup green olives
2 tablespoons finely chopped onion
1 cup Monterey jack cheese, shredded
1 pound cooked salad shrimp, deveined and chopped
7 flour tortillas, room temperature

Combine cream cheese, spices, olives, onion, cheese and shrimp in a small bowl. Stir well. Spread over each tortilla, then roll tightly. Cover with plastic wrap and chill in refrigerator at least two hours. Slice rolls 1/2 inch thick and layer on platter.

Serving size: 3 slices. Per serving: 239 calories, 12.8 g protein, 11.5 g fat, 19.2 g carbohydrates, 1.3 g fiber, 446 mg sodium, 74 mg cholesterol.

Ginger Martin, Pedernales Electric Cooperative

April 2009 Recipe Contest