Mexican Roll Ups Recipes

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.

RANCH TORTILLA ROLL-UPS

Steps:

• In a small bowl, combine the cream cheese, salad dressing mix, jalapenos and pimientos. Spread over tortillas. , Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each tortilla into eight pieces.

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.

MEXICAN TORTILLA WRAP ROLL-UPS RECIPE

Steps:

• In a mixer, blend cream cheese and sour cream until smooth. Mix in taco seasoning.
• In the center of each tortilla, put a small stripe of refried beans. On the rest of the tortilla spread the sauce making sure to get the edges. You want a decent amount to make sure all your toppings will stick.
• Sprinkle with toppings and roll up as tight as you can.
• Tuck in the ends and wrap in Saran wrap.
• *Be sure not to over-stuff or they won't roll up.
• Refrigerate overnight or for about 6 hours
• Slice before serving and serve with your favorite salsa (we love Chili's 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.

MEXICAN ROLL-UPS

Steps:

• I take the cream cheese and let it come to room temperature Then I mix the cream cheese and the ranch mix in a bowl and set aside.
• Take the refried bean and the salsa and mix them in a bowl, until you come up with a runny dip consistency( where you can spread it w/ a knife, but not to runny).
• Take the tortillas one at a time and spread the cream cheese mixture generously over the tortilla. Then take the bean and salsa mixture and put approx 3 tbs for each tortilla and spread around the entire tortilla.
• Then sprinkle 3/4 cup of the shredded cheese evenly over the tortilla, then drain the olives really well and place an olive slice about every inch or so or closer if you want more olives.
• Carefully roll up the tortilla keeping it tight and leaving the ends open. Put into a 13x9 pan and refrigerate until firm. Then remove from the refrigerator and slice each tortilla into 1" pieces and serve on a platter. If taking to a party, it helps to layer the slices putting a piece of wax paper or plastic wrap between each layer.

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.