Jalapeno Popper Roll Ups Recipes

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!

JALAPENO POPPER ROLL-UPS

Steps:

• 1. Heat oven to 375 degrees.
• 2. Mix all ingredients together except crescent dough.
• 3. Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with a generous teaspoon of cream cheese mixture; roll up from ending with points. Place, point side down on baking sheet.
• 4. Bake 12-15 min or until golden brown. Serve warm with salsa.

JALAPENO ROLL UP'S

Steps:

• Mix all items together.
• spread a thin layer on tortillas.
• When you spread across the Tortillas make sure that you leave two edges with out the spread (each end of the roll).
• They will be cut off as waste since they will not lay flat.
• Roll up, Cover and chill over night or at least for 1.
• 5 hours.
• After chilled slice about 1/2 inch size.
• ***If you add to much salsa and it is to Spicy, just add in some more sour cream, not Cream Cheese.
• ***I also tend to use almost a cup more Cheddar Cheese.
• ***I tend not to use the Olives or Chives but everything else.
• ***On the season salt 1Tsp will do just fine.