Thursday, February 2, 2012

Tortilla Flats

Food and football are a natural pairing. Even if you have no interest in Super Bowl Sunday, pause in front of the TV as you serve these, saying something profound such as “All ri-i-ight!” and “Way to go!” and (conversely) “No wa-a-ay!” Then zip it and retreat to the bedroom to paint your toenails or split the atom. When the crowd calls for a beer, plead a touch of ebola and suggest they serve themselves. The great thing about this football snack is that you can make plenty the night before, and the guys can help themselves. Better yet, the guys can make plenty the night before, and you can make whoopee. 
Tortilla Flats:
8 oz. (250 g) pkg brick-style cream cheese, softened
⅓ c. mayonnaise
1 tbsp. chili powder
½ tsp. granulated sugar
1 carrot, peeled and finely chopped
⅔ c. raw broccoli, stems removed and finely chopped
Eight 7-in. (18 cm) flour tortillas
Combine all ingredients except tortillas. Spread 2-to-3 tbsp. of mixture on each tortilla, rolling tightly. Wrap tightly in cello, refrigerating  overnight. Unwrap immediately before serving, slicing on the diagonal into ½-in. pieces. Makes about 50.

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