Tortilla Appetizers Recipes

TORTILLA APPETIZER RECIPE

Steps:

• Heat oven to 350ºF.
• Brown meat in skillet; drain.
• Stir in salsa and chili powder; simmer on low heat 3 min., stirring occasionally.
• Place tortilla chips in single layer on rimmed baking sheet; fill with meat mixture, adding about 1 tsp. to each. Top with cheese.
• Bake 3 to 5 min. or until cheese is melted. Top with sour cream and onions.

TORTILLA PINWHEELS

Steps:

• Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
• Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray 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.

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.

APPETIZER TORTILLA PINWHEELS

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

LAYERED TORTILLAS APPETIZERS

Steps:

• Mix together the first 5 ingredients.
• Spread a thin layer of mixture on each tortilla.
• Do not put any on the last tortilla.
• Refrigerate overnight.
• Cut into 1" pieces and serve as appetizers.

MEXICAN TORTILLA APPETIZERS

Steps:

• Spoon dip over each tortilla (equally) using all the dip.
• Spread dip all the way to edges.
• Sprinkle 1/4 the chicken over each tortilla.
• Roll up each tortilla.
• Place on plate seam side down.
• Cover with wrap and refrigerate for at least 2 hours.
• Cut each roll into 6 slices.
• Serve with salsa.

TORTILLA APPETIZERS

Steps:

• drain black olives and green chilies well if using canned, or.
• finely dice fresh black olives and fresh green chilies.
• dice garlic and green onions finely.
• mix sour cream and softened cream cheese.
• mix black olives, green chilies, onions, garlic and salt
• stir into mixture of cream cheese and sour cream.
• stir in shredded cheddar.
• Soften flour tortillas either by warming thoroughly, in bag, in microwave for 2 minutes, or by tossing individually on hot griddle.
• spread each flour tortilla, one at a time, with 1/4- 1/2 cup mixture, spreading thinly.
• begin rolling tortilla, tightly to prevent gaps, then roll gently to encase filling until rolled.
• Slide tortillas into plastic bag, remove air, and refrigerate overnight until flavors have melded.
• Slice thinly, lay out on plate, and serve with bowls of salsa.
• Voila!