An easy recipe for classic mexican tortilla roll ups. Mexican cream cheese rollups. Add the salsa taco seasoning green chilies black olives and pimentos drained well. Unwrap and cut into scant 1 in. Mix up the ingredients and spread the creamy cheesy goodness equally over 5 tortillas that are 10 in diameter.

Just keep them rolled for travel and slice upon arrival. Roll them up and slice to serve. Roll up tightly and wrap in plastic. One tip that makes the tortillas easier to roll is to heat each tortilla in the microwave for 30 seconds before spreading filling. It softens them up and makes it easier to roll them tight.

Out of the fridge stiff tortillas leave a hole in the center when you roll them. Serve with salsa if desired. Roll tight and leave in the fridge for a few hours. Light tasty creative appetizer and can become almost fat free with the substitutions i recommend. The cream cheese is flavored with green chiles black olives scallions cheddar cheese and spices then spread on tortillas.

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Add and combine cream cheese cheddar cheese picante sauce green chiles and taco seasoning in a large mixing bowl. Chill about 1 hour or until the filling is firm. I made mine the day before our party so they were nice and firm. Stir in cheddar cheese shredded chicken and cilantro. Repeat with remaining tortillas and cream cheese mixture.

Roll those tortillas up tightly then wrap them in plastic wrap. Filling spread over tortillas using spatula. Spread some of the mixture over most of 1 tortilla leaving a 1 2 inch border on one side. It s a great make ahead snack that travels well. In this recipe chopped green chilies add the right amount of zip.

In a small bowl combine the first seven ingredients. Serve with salsa for dipping. Refrigerate for 1 hour or until firm. Slice chilled rollups into 1 inch pieces. Then spread some of the mixtures over most of a tortilla leaving a 1 2 inch border on one side roll up.

Cut into rings 1 2 inch thick. By simply switching from full fat products to reduced or low fat you can often save lots of fat and calories while keeping flavor and texture. Pop them into the refrigerator and let them rest for at least 2 3 hours. In a large bowl with an electric mixer cream the cream cheese until smooth. In a larger dish combine cream cheese and sour cream.

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In a larger dish combine cream cheese and sour cream. Cut into rings 1 2 inch thick. In a small bowl combine the first seven ingredients. Roll those tortillas up tightly then wrap them in plastic wrap. Add and combine cream cheese cheddar cheese picante sauce green chiles and taco seasoning in a large mixing bowl.

In a large bowl with an electric mixer cream the cream cheese until smooth. Out of the fridge stiff tortillas leave a hole in the center when you roll them. Just keep them rolled for travel and slice upon arrival. An easy recipe for classic mexican tortilla roll ups.

Mexi Roll Ups

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