Spicy Tortilla Roll Ups Food

SPICY TORTILLA ROLL-UPS

Steps:

• In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
• Slice the roll ups and serve.

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.

JALAPENO CREAM CHEESE TORTILLA ROLL UPS

Steps:

• In a medium mixing bowl, combine cream cheese, jalapenos, cheese, bacon, chili seasoning, brown sugar and cayenne pepper (if using).
• Lay tortillas out on a clean work surface. Spoon half the cream cheese mixture onto each tortilla and smooth it out to the edges, in an even layer.
• Tightly, roll each tortilla up jellyroll style. Wrap each roll in plastic wrap and place in the fridge at least 3 hours and up to 48 hours.
• When ready to serve, cut off the uneven ends of each rollup and cut into ½-inch to 3/4-inch slices.
• Serve immediately. Store leftovers in the fridge, in an airtight container, up to two days.
• Serve with dipping sauce of your choice - Ranch dip, Tomato salsa, Queso dip or just by themselves.
• Enjoy!

SPICY CHICKEN TORTILLA ROLL-UPS

Steps:

• Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.
• In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
• Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

SPICY BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
• Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
• Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
• Bake until the cheese is melted and bubbling, 15 to 20 minutes.
• Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
• Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
• Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.

TORTILLA PINWHEELS WITH CREAM CHEESE FILLING

Steps:

• Gather the ingredients.
• Place the sour cream and cream cheese in a bowl mix with an electric mixer on low until well blended. Add the green onions, chiles, and cheddar cheese. Beat just until blended. Taste and add salt and ground black pepper, as needed.
• Spread mixture thinly and evenly over tortillas to within about 1/4 inch of the edges.
• Roll each filled tortilla up jellyroll fashion, wrap each tortilla in plastic wrap, and refrigerate if you're making ahead.
• Serve with your favorite salsa or a few different dips. Ranch dressing, guacamole , and sour cream are all good choices. Slice, serve, and enjoy.

SPICY TORTILLA ROLL-UPS

Steps:

• Place cream cheese in medium sized bowl and allow to sit out to soften a bit.
• Using a garlic press press shallot into cream cheese.
• Remove seeds from red and serrano chilies and dice them very finely.
• Dice chives.
• Dice olives.
• Mix all of the above together.
• Spread in an even layer on tortillas making sure to spread to about 1/8" of the edges.
• Roll it up like a jelly roll.
• Place the rolls in the fridge or freezer depending on your time constraints to firm rolls.
• Take out of fridge or freezer and slice into 1" rounds.
• ENJOY!