Easy Green Chili Roll Ups Recipes

GREEN CHILE TORTILLA PINWHEELS

Steps:

• Mix cream cheese, chilies, garlic salt and 2 tablespoons picante together.
• Spread on tortillas.
• Roll tortillas tightly, like a jelly roll and wrap in plastic wrap.
• When ready to serve, cut in 1/2-inch pieces.
• Serve with additional picante sauce for dipping.

EASY GREEN CHILI ROLL-UPS

Steps:

• In a small bowl, combine 4 ounces softened cream cheese and 1/4 cup canned diced green chilies, drained, until blended. Place 12 thin slices (4 x 4-inch each) boiled or baked ham on work surface. Spread each slice with about 1 tablespoon of the cheese mixture. Roll up tightly. Place seam-side down in a shallow dish or plate. Cover and chill at least 1 hour.To serve, cut in 1-inch pieces and insert a pick.

EASY GREEN CHILI ROLL-UPS

Steps:

• 1. In a small bowl, combine softened cream cheese and canned diced green chilies, drained, until blended. Place 12 thin slices (4 x 4-inch each) boiled or baked ham on work surface. Spread each slice with about 1 tablespoon of the cheese mixture. Roll up tightly. Place seam-side down in a shallow dish or plate. Cover and chill at least 1 hour.To serve, cut in 1-inch pieces and insert a pick.

VEGGIE RANCH TORTILLA PINWHEELS

Steps:

• In a small bowl, beat cream cheese and dressing mix until blended. Beat in the onions, green chiles, olives, celery, red pepper and bacon. Spread over tortillas. Roll up. Cut each into 1-in. slices. Refrigerate leftovers.

APPETIZER TORTILLA PINWHEELS

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

MEXI-ROLLUPS

Steps:

• Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and taco seasoning in a large mixing bowl.
• Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

CREAMY TACO ROLL-UPS

Steps:

• Beat cream cheese, sour cream, salsa, hot sauce, and taco seasoning together with an electric mixer in a bowl until smooth. Fold in green chiles, black olives, and green onions.
• Spread a thin layer of cream cheese mixture onto each flour tortilla. Roll up each tortilla. Chill for 30 minutes; cut into bite-sized slices to serve.

BACON AND GREEN CHILE ROLL-UPS

Steps:

• Cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
• In medium bowl, combine bean dip, cream cheese and chiles; mix well.
• Spread each tortilla with bean dip mixture.
• Sprinkle each with bell pepper and bacon.
• Sprinkle a good size pinch of cheese down the center of each tortilla.
• Roll up each tortilla tight and wrap each in plastic wrap.
• Refrigerate at least 2 hours or until ready to serve.
• To serve, cut each roll into 8 pieces. If desired, secure each piece with toothpick.