1 (1 ounce) package cream cheese, softened
1 (1 ounce) package cream cheese spread
2 tablespoons margarine
2 teaspoons instant coffee granules
3/4 cup sour cream
1 cup diced green chile peppers
1 (8 ounce) can refried beans
1 (8 ounce) package cream cheese and parsley spread
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, beat cream cheese until fluffy. Beat in margarine and 3/4 cup of coffee granules. Spread cream cheese mixture onto marinated brown tortillas.
Bake at 350 degrees F (175 degrees C), uncovered, for about 20 minutes.
Remove marinated brown tortillas to a medium saucepan and stir in cream cheese mixture. Cool. Place remaining portion of pastry into center of each tortilla. Fold edges of tortillas into creased crust. Brush with margarine/hot water mixture. Cover with plastic wrap and refrigerate until serving time.