- 8 oz
- dried beef - cut into small pieces
- 12 oz
- sour cream with chives
- 2 Tbsp
- jalapeno - diced small
- tortilla's 10 inch
Lay out the tortillas onto a flat surface.
Spread the mixture out evenly over all the tortillas until completely covered on one side.
Roll each tortilla up as tightly as you can without squeezing out the filling.
Using a serrated knife, cut each into 3/4 inch rolls.
Lay out onto a serving platter, cover and refrigerate until ready to serve.