sae a TORTILLA TUCK. Submitted by Mary Foley 10 six inch Flour Tortillas 2 Bozs Pkgs of Cream Cheese 9 ozs of Shredded Cheddar Cheese 2 Cups of Bottled Salsa 6 Green onions chopped 116 oz can of Black Olives chopped 2 Cups of Guacamole Guacamole: 4 ripe Haas avocados 3 T freshly squeezed lemon juice (1 lemon) 8 dashes hot pepper sauce + cup small diced red onion (1. small onion) 1 large garlic clove, minced 1 t kosher salt 1 + pepper 1 medium tomato, seeded ond small diced Cut the avocados in #, remove the pits, and scoop the flesh out of their shells into a large bow! (you can use your hands). Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt ‘and pepper and toss well. Using a sharp knife, slice through the avocades in the bow! until they are finely diced. Add the tomatoes. Mix well ond taste for salt and pepper. Put freshly made guacamole in a container with a tight fitting lid and push the guacamole down into the container to get rid of air pockets. Next, pour + inch of lukewarm water on top, seal the container and pop it in the fridge. To serve, pour out the water and stir to incorporate the surface moisture. Good up 0 3 days. Spread each Tortilla with Cream cheese. Spread each with Guacamole mixture, sprinkle with cheddar cheese, salsa green onion olives. Roll up as tightly as possible and place seam side down ina flat dish. Cover with plastic wrap: refrigerate 8 to 24 hours. To serve, slice into 1" rounds, This was served at the Picnic at TDS.