Blue Cheese Potato Tarts

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Oxmoor House


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9 small round red potatoes

1/2 cup light process cream cheese, softened

1/4 cup (1 ounce) crumbled blue cheese

2 teaspoons minced fresh rosemary

1/2 teaspoon freshly ground pepper

1 cup seeded and finely chopped tomato

1/4 cup finely chopped ripe olives

1 tablespoon balsamic vinegar

3 (8-inch) fat-free flour tortillas

Olive oil-flavored vegetable cooking spray

3 tablespoons minced fresh chives

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