MEXICAN ROLL-UPS
These tasty appetizers are perfect for parties and since they're little rolls, kids love them! -Leigh Thomas, Hahira, Georgia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic. Refrigerate for 1 hour or until firm. , Unwrap and cut into scant 1-in. slices. Serve with salsa if desired.
Nutrition Facts : Calories 57 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 89mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
FIESTA PINWHEELS
Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. -Diane Martin, Brown Deer, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 5 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
MEXI-ROLLUPS
Simple appetizer that is easy to make and a crowd pleaser!
Provided by Tara K Farley
Categories Appetizers and Snacks Wraps and Rolls
Time 15m
Yield 40
Number Of Ingredients 6
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.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 7.3 g, Cholesterol 19.6 mg, Fat 7 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 4.1 g, Sodium 269.8 mg, Sugar 0.5 g
HEATHER'S MEXICAN ROLL-UPS
I found this on The Biggest Loser website. I wanted to put it in my cookbooks and thought I would share. Information about this recipe from the website. "Heather Hansen relies on this easy rollup to help toward her weight loss goal. To keep from getting bored with it, she alternates between making it with Jennie-O Turkey Store Extra Lean Ground Turkey and extra-lean beef. Though she generally eats the turkey naked, she prefers to spike it with 1 1/2 teaspoons of Mrs. Dash Southwest Chipotle Seasoning or other salt-free Mexican seasoning, which she mixes into the meat before cooking. Either way, it's a great option for a quick dinner."
Provided by Proud Veterans wife
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place a small nonstick skillet on medium-high heat until it is hot enough for a spritz of water to sizzle on it.
- With an oven mitt, briefly remove the pan from the heat to mist lightly with oil spray. Add the turkey or beef to the pan.
- Cook, breaking into chunks with a wooden spoon for 3 to 4 minutes, or until lightly browned and no longer pink.
- Transfer the turkey or beef to a plate. Cover to keep warm.
- Return the pan to medium heat.
- Place the tortilla in the pan. Cook for about 30 seconds per side, or until just warmed.
- Transfer to a serving plate.
- Starting at one side, spread the sour cream evenly over two-thirds of the tortilla.
- Scatter the reserved turkey or beef over the sour cream. Top with the lettuce, tomato, and salsa.
- Starting at the filled end, roll the tortilla tightly into a tube, being careful not to tear it. Serve immediately.
MEXICAN ROLL-UPS
This is a quick and easy appetizer, but always a favorite. People are always begging me to make them.
Provided by Jaime
Categories Mexican
Time 20m
Yield 50 roll ups
Number Of Ingredients 4
Steps:
- Mix the cream cheese, black olives and jalapenos in a bowl.
- The amount of black olives and jalapenos used is your choice.
- Spread evenly on a tortilla.
- Roll up the tortilla and slice.
- Each tortilla will make 5-6 roll-ups.
- Serve with salsa.
Nutrition Facts : Calories 75.3, Fat 4.2, SaturatedFat 2.3, Cholesterol 10, Sodium 115.9, Carbohydrate 7.4, Fiber 0.4, Sugar 0.3, Protein 1.9
MEXICAN ROLL-UPS
Make and share this Mexican Roll-Ups recipe from Food.com.
Provided by Chefron44
Categories Lunch/Snacks
Time 2h45m
Yield 75-80 slices, 15 serving(s)
Number Of Ingredients 7
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.
MEXICAN ROLL-UPS
Make and share this Mexican Roll-ups recipe from Food.com.
Provided by Debbie Black
Categories Cheese
Time 30m
Yield 36-60 pieces
Number Of Ingredients 6
Steps:
- Combine cream cheese, sour cream, and dip mixes.
- Spread on shells, sprinkle with cheese, roll up.
- Cut into 1"pieces.
- Can be served with salsa.
Nutrition Facts : Calories 75.7, Fat 7.1, SaturatedFat 4.4, Cholesterol 19.4, Sodium 64.7, Carbohydrate 0.8, Sugar 0.1, Protein 2.5
MEXICAN ROLL-UPS
An easy to prepare, store and serve appetizer. This quantity will serve appetizer portions for 20 people. Time stated is chilling time.
Provided by Shirl J 831
Categories Mexican
Time 2h10m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Let cream cheese warm to room temperature.
- Mix cream cheese with sour cream and chopped green onions.
- Spread on flour tortillas evenly, avoiding the edges.
- Roll up and refrigerate in large gallon size bags (won't take up to much room in your refrigerator that way) for at least two hours (may store overnight).
- Slice half of the tortilla roll-ups into one-inch circles.
- Arrange on platter.
- When your supply runs low slice the remaining tortilla roll-ups and serve.
- It's best not to cut up the roll-ups too far in advance, as they may dry out if left on the serving table for over two hours.
Nutrition Facts : Calories 180.5, Fat 9.2, SaturatedFat 4.7, Cholesterol 17.7, Sodium 407.6, Carbohydrate 20.4, Fiber 1.6, Sugar 1.6, Protein 4.6
MAKE-AHEAD MEXICAN ROLL-UPS
Make and share this Make-Ahead Mexican Roll-Ups recipe from Food.com.
Provided by msgearhart
Categories One Dish Meal
Time 30m
Yield 8 Roll-Ups, 8 serving(s)
Number Of Ingredients 6
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.
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