Make Ahead Mexican Roll Ups Recipes

MAKE-AHEAD MEXICAN ROLL-UPS

Steps:

• Prepare rice according to package directions, allowing about 15 minutes for instant rice or about 45 minutes for regular brown rice. Cool completely.
• Place beans in a colander or strainer and rinse to reduce sodium. Transfer to a large bowl.
• Thaw frozen corn in microwave. Drain and add to bowl. Or, if using can corn, just drain and add to bowl.
• Stir in rice, cheese, and salsa and spoon about 1/2 cup filling on each tortilla and roll or fold up.
• To freeze for future use, wrap eacch in plastic wrap and place in pan in the freezer overnight. When completely frozen, place in freezer safe plastic bag. Seal, label with date and return to freezer.

PRYJ'S SAVORY MEXICAN ROLL-UPS

Steps:

• In a medium bowl, mix the first 6 ingredients until everything is well incorporated into the cream cheese.
• Spread the cream mixture onto a tortilla and top the mixture with a layer of the sliced deli chicken.
• Roll the tortilla tightly and wrap in plastic wrap.
• Refrigerate for 2 hours.
• Remove the rolls from the plastic wrap and cut off the ends. Cut the roll into 1/2" slices.
• Serve with salsa.

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.

FIESTA PINWHEELS

Steps:

• In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. 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.