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Tortilla Roll-ups

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  • Tortilla Roll-ups

    Tortilla Rollups

    8 oz. Cream cheese
    8 oz. Sour cream
    1 pkg. Hidden valley ranch dressing (or store brand)
    Flour tortillas
    Black olives - chopped
    Green onions - chopped
    Green chilies - canned/chopped

    Mix 8 oz. cream cheese, 8 oz. sour cream, one pkg. Hidden Valley Ranch Dressing.
    Spread this over flour tortillas. Then sprinkle the tortilla with chopped black olives, chopped green onions and diced Ortega chilies.
    Roll tortillas tightly, wrap in plastic wrap and chill for a couple of hours.
    Then slice in 1 inch rounds and serve.

    Chicken Tortilla Rollups

    1 8 ounce package cream cheese, softened at room temperature
    2 tablespoons mayonnaise
    1 cup finely chopped cooked chicken
    1 cup grated cheddar cheese
    1 medium sized red pepper, finely chopped
    5 green onions, finely chopped
    1 tomato, seeded and finely chopped
    teaspoon garlic powder
    teaspoon chili powder
    teaspoon salt
    1 package 10 inch flour tortillas

    In a large bowl, combine cream cheese, mayonnaise, chicken, cheddar cheese, red pepper, green onions, tomato, garlic powder, chili powder and salt. Spread 2 generous tablespoons of mixture evenly onto each tortilla, leaving approximately inch from the outside edge of the tortilla without the filling. Roll up each tortilla tightly. Wrap in Saran wrap and chill in refrigerator for at least 2 hours or overnight. Remove Saran wrap and slice evenly into 1 inch pieces. Serve with sour cream and salsa.

    Tortilla rollups

    8 ozs cream cheese
    8 ozs sour cream
    1 pkg taco seasoning mix
    6 ozs Black Olives -- chopped
    4 ozs chopped green chiles
    1 bunch Green onions -- chopped
    10 Flour Tortillas -- Fajita size
    Cream together the cream cheese and sour cream. Add the taco mix to blend. Add the olives and green chiles. Mix well. Spread on flour tortilla's and roll up. Chill and slice.

    Tortilla Rollups

    4 ounces cream cheese, softened
    1 cup (4 oz.) shredded cheddar cheese
    1 can (4 oz.) ORTEGA Diced Green Chiles
    3 green onions, sliced
    1/2 cup chopped red bell pepper
    1 can (2.25 oz.) chopped ripe olives, drained
    4 (8-inch) soft taco-size flour tortillas
    1 cup ORTEGA Salsa - Homestyle Recipe (Mild), any variety

    COMBINE cream cheese, cheddar cheese, chiles, green onions, bell pepper and olives in a medium bowl.

    SPREAD cup cheese mixture over each tortilla; roll up. Wrap each roll in plastic wrap; refrigerate for 1 hour.

    REMOVE plastic wrap; slice each roll into six 3/4-inch pieces. Serve with salsa for dipping.
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