Cheesy Tortilla Rolls Recipes

CHEESY BEEF TORTILLA ROLL-UPS

Steps:

• Heat large non-stick frypan over medium-high heat; cook and stir beef and peppers 5 minutes, or until meat is no longer pink.
• Add tomatoes and oregano; bring to a boil, reduce heat and simmer 10 minutes.
• Stir in 1/4 cup of the feta. Place tortillas on clean work surface.
• Line each tortilla with 1/4 cup spinach leaves.
• Spoon 1 cup meat mixture over bottom half of each tortilla.
• Sprinkle remaining feta cheese over meat filling.
• Roll each tortilla, burrito-style; cut in half.

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.

CHEESY TORTILLA ROLL-UP SNACK

Steps:

• Spread tortilla with dressing; top with ham, Singles and 1 celery stick.
• Roll up tortilla; wrap in plastic wrap. Place in resealable container.
• Add remaining celery sticks and grapes to container. Refrigerate until ready to serve.

TORTILLA ROLLUPS

Steps:

• Mix cream cheese, sour cream, green onions, and taco seasoning in a bowl until well blended. Spread a thin layer of the cream cheese mixture onto each tortilla. Roll each tortilla tightly to create a long tube. Spread more of the cream cheese mixture on the edges of the tortilla to seal. Freeze rolls on a baking sheet for 20 minutes for easier slicing. Cut each roll into 1-inch pieces and thaw before serving.

CHEESY TORTILLA ROLLS

Steps:

• Preheat oven to 425˚F (220˚C). Line baking sheet with parchment paper.
• On work surface, sprinkle cheese evenly down along centre of each tortilla. Roll up tightly and trim ½ inch (1 cm) from ends of each tortilla roll. Place seam-side down on prepared pan; brush tortillas with butter.
• Bake for 8 to 10 minutes or until filling is hot and tortillas are golden and crispy.
• Cut each roll into 4 pieces. Arrange on serving platter with VH® Plum Sauce for dipping.

TORTILLA ROLLS

Steps:

• Have tortillas at room temperature.
• Place the remaining ingredients in a bowl and, with an electric mixer, combine all until well distributed.
• Spread mixture fairly thinly and evenly on tortillas to within 1/8 inch of edge.
• Roll up jelly-roll fashion and wrap each tortilla in plastic film.
• Refrigerate overnight.
• When ready to serve, slice in 3/4 inch rounds and arrange on serving plate.
• Serve with salsa.
• Note: tortillas will tend to dry out if rolls are unwrapped and sliced too early.
• Cook time is chilling time.

TORTILLA ROLL UPS

Steps:

• In a large bowl, combine cream cheese, olives, chilies and onion. Mix well. spread about one third cup of the cheese mixture to within one quarter inch of each tortilla. Roll tightly. Chill at least 2 hours. Trim one half inch off of each end of the tortilla. Slice tortillas into 8 pieces.