Corn Tortilla Roll Ups Recipes

CORN TORTILLA ROLL-UPS

Steps:

• Heat oven to 350°F.
• Mix first 4 ingredients; spread onto tortillas. Top each with 1 Singles half and wiener; roll up.
• Place, seam-sides down, in 13x9-inch pan; cover.
• Bake 20 to 25 min. or until heated through. Spoon taco sauce over tortillas; top with remaining Singles halves. Cover. Bake 5 min. or until Singles begin to melt. Top with sour cream and onions.

TORTILLA ROLLUPS IV

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

JALAPENO CREAM CHEESE TORTILLA ROLL UPS

Steps:

• In a medium mixing bowl, combine cream cheese, jalapenos, cheese, bacon, chili seasoning, brown sugar and cayenne pepper (if using).
• Lay tortillas out on a clean work surface. Spoon half the cream cheese mixture onto each tortilla and smooth it out to the edges, in an even layer.
• Tightly, roll each tortilla up jellyroll style. Wrap each roll in plastic wrap and place in the fridge at least 3 hours and up to 48 hours.
• When ready to serve, cut off the uneven ends of each rollup and cut into ½-inch to 3/4-inch slices.
• Serve immediately. Store leftovers in the fridge, in an airtight container, up to two days.
• Serve with dipping sauce of your choice - Ranch dip, Tomato salsa, Queso dip or just by themselves.
• Enjoy!

RICE AND BEAN ROLL-UPS

Steps:

• Heat oven to 350°F. Spread 1/2 cup of the salsa in ungreased rectangular baking dish, 13x9x2 inches.
• Mix rice, tomatoes, bell pepper, black beans and corn. Spread about 1 cup rice mixture on each tortilla; roll up tortilla. Place seam sides down on salsa in baking dish. Spoon remaining 1 cup salsa over tortillas. Sprinkle with cheese.
• Cover and bake 30 to 35 minutes or until heated through and cheese is melted.

TORTILLA ROLLUPS

Steps:

• Mix cream cheese, sour cream, green onions, and taco seasoning in a bowl until well blended. Spread a thin layer of the cream cheese mixture onto each tortilla. Roll each tortilla tightly to create a long tube. Spread more of the cream cheese mixture on the edges of the tortilla to seal. Freeze rolls on a baking sheet for 20 minutes for easier slicing. Cut each roll into 1-inch pieces and thaw before serving.

BREAKFAST TAQUITOS

Steps:

• Preheat oven to 425 degrees F.
• Warm sausages: Add sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through. Remove to a plate, leaving any sausage grease in the pan.
• Scramble eggs: Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan. Season with salt and pepper. Cook for a few minutes, tossing and scrambling as they cook. (If using spinach, add it to the pan about 2 minutes before the eggs are done cooking.) Remove from heat.
• Warm tortillas on a hot dry skillet or griddle for a few seconds until they are pliable.
• Assemble: Divide the scrambled eggs among the tortillas and top with shredded cheese. Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper.
• Bake: Spray lightly with cooking spray and bake for 10-15 minutes or until golden brown. Serve with salsa for dipping.

THE BEST MEXICAN TORTILLA ROLL UPS

Steps:

• In a large bowl with an electric mixer cream the cream cheese until smooth.
• Add the salsa, taco seasoning, green chilies, black olives and pimentos (drained well).
• Mix well with a spoon.
• Spread the mixture on the flour tortillas.
• I use about 1/4 to 1/3 cup for each tortilla.
• Cut in 1 inch slices and serve with additional salsa to dip into.