Lynnlee Giannirakis of Robinson sent this note with her recipe: "These appetizers are named after the lot we always park in at Mountaineer Stadium in Morgantown. It's just not a WVU home game for us and our friends if I don't serve these at our tailgate party."
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream (light is fine)
1 (4.25-ounce) can diced green chilies
1/2 cup thinly sliced green onions
2 tablespoons (or more if you prefer hotter) minced jalapeņo peppers
Salt and pepper to taste
10 6-8 inch flour tortillas
Prepared salsa or picante sauce
Combine cream cheese and sour cream in a medium bowl until smooth. Stir in chilies, onions and jalapenos. Season with salt and pepper.
Spread one tortilla with about 1/4 cup cream cheese mixture, top with another tortilla. Continue spreading and stacking tortillas until stack is 4 tortillas high. Top with a tortilla that has not been spread with cream cheese mixture.
Make another stack with the remaining 5 tortillas. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight.
Prior to game time cut each stack into 18 wedges. Arrange pinwheel fashion around cup of salsa or picante sauce for dipping. Makes 36 servings.
Thursday, September 23, 1999
