Salsa Roll Ups Food

SALSA ROLL-UPS

Steps:

• Mix Neufchatel and salsa until blended; spread onto tortillas.
• Top with remaining ingredients; roll up tightly.
• Cut each roll-up into 5 slices.

TORTILLA ROLLUPS IV

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

CREAM CHEESE ROLL-UPS

Steps:

• In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.

MEXICAN ROLL UPS

Steps:

• For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla. Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.
• Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.

CHEESY CHICKEN AND SALSA ROLL UPS

Steps:

• Pre heat oven to 350 degrees.
• Sautee chicken in butter and lemon juice, then add seasonings. Remember to go light with the cayenne pepper for flavor unless you want it spicy.
• In a separate bowl, mix the salsa and sour cream. Add the chicken and blend together until the chicken is thoroughly coated.
• Spread mixture in center of tortilla and add some shredded cheese on top, as much as desired and roll tortilla. I use a bit of sour cream on the side to make it stick together better.
• Place rolled tortillas in a casserole dish. I use glass. Spread more shredded cheese on top covering each tortilla thoroughly.
• Bake at 350 degrees for 15 minutes.
• When done, take one rolled tortilla out and put it on a plate and let it cool. When cooled, cut into small sections about 1 inch wide. * use tooth picks if desired for each piece.
• Suggestions: you can have salsa and sour cream out for dipping if more sauce is desired.

CHICKEN SALSA ROLL-UPS

Steps:

• Finely chop chicken (I used my food processor, but you can do it by hand.).
• Mix together cream cheese (should be softened), salsa, ranch, garlic powder. (I also used my food processor to get a smooth consistency.).
• Fold chicken into cream cheese mixture.
• Spread mixture pretty thin onto tortillas, leaving 1" of the edge uncovered.
• Sprinkle your favorite cheese on top.
• Roll up and wrap individually in plastic wrap.
• I let mine chill for a couple of hours & sliced with a serated edge knife before serving.