Mexican Roll Ups
"I get asked to make these all the time, even though everyone at the office has this recipe. The recipe says to keep in fridge overnight to let flavor set in...I have yet to wait that long. They are just as good if left for an hour. Don't use shells that have been frozen and then unthawed or they may crack when trying to roll the wrap. Use flavored shells to really enchance the flavor. Prep time 30-40 min Refrigerate for 1 -24 hours"
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
25-30 pinwheels
ingredients
- 1 (4 ounce) can diced /chopped green chili peppers, drained (don't use the ones with jalapeno unless you like it really hot)
- 1 cup grated cheddar cheese
- 4 ounces chopped green olives
- 1 (8 ounce) package Philadelphia Cream Cheese (do not use the soft kind you would spread on a bagel.)
- 1 cup sour cream (don't add until the end)
- 5 10-inch flour tortillas
directions
- Mix all the ingredients together except the sour cream.
- Add sour cream at end just enough to mix it before spreading mixture on shells Spread filling on a flour tortilla and then roll up.
- Wrap in saran wrap so its airtight and leave overnight for flavour to blend.
- Cut into pinwheels and serve with salsa dip, garnish with fresh parsley Note: The amount of sour cream will vary depending on the brand of Cream Cheese.
- If you stick with Philadelphia you shouldn't have a problem.
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Reviews
-
These are awesome and resemble a recipe from the "Fire and Ice Cookbook" by two women from Calgary, Canada. For a bit of kick to the filling, I added a bit of salsa and it was a big hit. I had alot of filling left over because I doubled the recipe, so I added some salsa to it and served with nacho chips... the dip was gone. You can add as much salsa as you wish for the desired consistency. -
This is a WONDERFUL make-ahead appetizer. I cut back on the peppers since some of my guests do not like spicy. This is perfect and we loved the olives in it. I highly recommend this great little appetizer. Thanks for sharing, Heather Gagnon. It's a winner. -
I made these quite a while ago and forgot to review them. They have a unique flavour, I found the olive a tad overpowering but that may be a personal preference. The recipe was easy to follow and work with. -
I really shouldn't be allowed to rate this recipe for I think I ate half of the filling before I actually got a chance to spread it on the tortillas as suggested! I had a hard time waiting the recommended time .... so I didn't. I've made a mental note to make this recipe at night instead of in the morning so that way the food can sit uninterrupted. A few of the wrapped roll ups did make it the extended time and we ate them tonight. Excellent little finger food!
RECIPE SUBMITTED BY
I live in Ontario and work full time as a consultant in IT for a communication company in another province. I create test cases and scripts and initiate the testing for the software changes that the programmers make to the company’s various programs. I have the pleasure of working from my home and dialling into their network. I also sell Avon for fun.
I met my husband (Paul) on a blind date. We dated 3 years and have been married for 25 years. We have two children a son(age 20) and a DD(age 17). We have been blessed with the best two kids anyone could ask for.
DH is a commerical airline pilot and currently is a "Check Pilot" on the A320. He is away quite a bit, so when he comes home I try to make sure he has a decent meal. He eats out when on the road so he really enjoys a good home cooked meal when he arrives home, while the rest of us want to go and eat out.
I love to spend time in my garden, travel and try new recipes. DH and I love to travel or just spend time at a cottage in the summer. I have not been on a cruise but hope to within the next 2 years (maybe for our 25th wedding anniversary.)
We pretty much eat anything. DH especially loves seafood (more than I do.) while I prefer to eat chicken. We are so predicable when ordering our meal at a restaurant. Next, I think it would have to be Italian and then something spicy like Thai or Indian. My family loves Indian food but I have never had the courage to make it. Maybe I will someday.
I like to read true stories and criminal books. David Baldacci is one of my favourite authors.
My favorite restaurant is "Bin 23", "Einsteins Cafe," "Abberfolye Mill"
My brother sent me the link to Recipezaar and now I am hooked trying new recipes every day. I don't think I will buy another cook book.
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