Spicy Tortilla Roll Ups Recipes

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TORTILLA ROLLUPS IV



Tortilla Rollups IV image

These rollups are always a HUGE hit with the kids as well as the adults. A creamy, cheesy salsa mixture provides the filling. They are easy to make and may be prepared in advance.

Provided by DOREENB

Categories     Appetizers and Snacks     Wraps and Rolls

Time 15m

Yield 25

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) package dry fiesta-style ranch dressing mix
1 cup chunky salsa
1 ½ cups shredded Cheddar cheese
10 (10 inch) flour tortillas

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.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 16.7 g, Cholesterol 21 mg, Fat 9.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 5.1 g, Sodium 397.2 mg, Sugar 0.9 g

SPICY TORTILLA ROLL-UPS



Spicy Tortilla Roll-Ups image

These are delicious, easy, and can be made ahead of time. No leftovers, either! I always serve them on a platter with hot sauce for dipping. You may serve them with toothpicks in each spiral for easy eating!!

Provided by SHECOOKS2

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 30

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
1 (2 ounce) can chopped black olives
1 (4 ounce) can diced green chiles
1 (4 ounce) jar sliced pimento peppers, drained
2 green onions, minced
3 tablespoons hot pepper sauce
3 tablespoons chopped fresh cilantro
10 (10 inch) flour tortillas

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.

Nutrition Facts : Calories 108.6 calories, Carbohydrate 14.2 g, Cholesterol 8.2 mg, Fat 2.8 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 1.7 g, Sodium 198.1 mg, Sugar 0.3 g

JALAPENO CREAM CHEESE TORTILLA ROLL UPS



Jalapeno Cream Cheese Tortilla Roll Ups image

Jalapeno Cream Cheese Tortilla Roll Ups are just perfect for The Super Bowl! This EASY and quick Jalapeno Popper appetizer recipe is so addicting and gone in minutes from any party. Nothing beats cream cheese tortilla jalapeno roll ups for tailgating!

Provided by Becky Hardin - The Cookie Rookie

Categories     Appetizer

Time 10m

Number Of Ingredients 8

12 ounces cream cheese (room temperature)
2 jalapenos (seeded and minced)
2 cups grated pepper jack or cheddar cheese (or a blend)
4 bacon strips (cooked crisp and crumbled)
½ teaspoon chili seasoning
1 tablespoon brown sugar
1/8-1/4 teaspoon cayenne pepper (optional and depending how much heat you want)
2 10 " flour tortillas

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!

Nutrition Facts : Calories 439 kcal, Carbohydrate 26 g, Protein 14 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 79 mg, Sodium 670 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

SPICY CHICKEN TORTILLA ROLL UPS



Spicy Chicken Tortilla Roll Ups image

I came across this recipe on a recipe blog website some time ago. Thankfully I wrote it down because I cant remember the site I got it from. When I made this I knew this was a keeper. Good for a snack or appetizer or any function.

Provided by Linda Pulley

Categories     Poultry Appetizers

Time 55m

Number Of Ingredients 12

2 lb chicken breasts, boneless and skinless
1 14 oz can of rotel diced tomatoes drained.
12 oz soft cream cheese
1 c shredded cheddar cheese or monterey jack
2 tsp minced garlic
3 tsp chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt
1/4 c chopped cilantro
6 scallions with the white and green parts chopped
8 large flour tortillas

Steps:

  • 1. Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a large skillet with 1 cup of water. Cover and cook on medium high heat until cooked through. You can add more water if necessary. Once the chicken is cooked, cool and shred with 2 forks.
  • 2. In a large mixing bowl combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro, and scallions. Mix well; add cooled shredded chicken and stir together.
  • 3. Lay out tortillas and divide mixture evenly on the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla up tightly. Do not fold in the ends like you would a burrito but leave them free. Use a sharp knife and cut into 1 inch thick slices then transfer to a serving platter. Refrigerate until you serve.

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