Mexican Tortilla Roll Ups
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5.0
513 reviews
Excellent
Mexican Tortilla Roll Ups
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For a make-ahead appetizer recipe that's zesty, cheesy, and perfect for parties, try Mexican Tortilla Roll Ups. If you like creamy dips, then you'll love this easy snack idea!
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Ingredients
- 8 ounces cream cheese softened
- 8 ounces sour cream
- 1 cup shredded cheddar cheese (4 ounces, see note 1)
- 1 (4 ounce) can diced green chiles drained
- 1/2 cup pitted black olives chopped (see note 2)
- 1/2 cup green onions sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt (see note 3)
- 8 (8-inch) flour tortillas (see note 4)
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Instructions
- In a medium bowl, add cream cheese and sour cream and stir to combine. Stir in cheddar cheese, diced green chilies, olives, green onions, garlic powder, and seasoned salt.
- Working with one tortilla at a time, spread about 1/2 cup of the cream cheese mixture evenly over the tortilla, going all the way to the edge. Roll the tortilla tightly and wrap in plastic.
- Continue with the remaining tortillas until all have been assembled and wrapped in plastic. Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.
Notes
- Cheddar cheese: This is oh-so Midwestern. If you're seeking something a little less Wisconsin and more Oaxaca, seek out a Mexican blend of shredded cheese in your supermarket's deli case.
- Pitted black olives: These add a lovely, salty kick and a buttery texture boost. I know olives can be polarizing, though, so omit if desired.
- Seasoned salt: Buy this in a jar at the supermarket or online (Lawry's is my go-to brand). Or to make your own seasoned salt, in a small bowl, whisk together 1/4 cup salt, 4 teaspoons sugar, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon cornstarch. You'll just need 1/2 teaspoon of this blend. (Store the rest covered in an airtight container to use in other recipes like Homemade Chex Mix and Baked Potato Skins).
- Flour tortillas: Stock up on eight 8-inch tortillas for one batch of Mexican Tortilla Roll Ups. If you prefer larger, 10-inch tortillas, plan on filling about 5 of them.
- Yield: This recipe makes 16 appetizer-sized servings of four roll ups each.
- Storage: Store leftovers covered (or wrapped) in the refrigerator for up to 4 days.
- Make ahead: Mexican Tortilla Roll Ups are best served chilled after at least 2 hours of "marination" time in the refrigerator. The flavor gets better as they chill! Feel free to make them up to 3 days in advance.
- Freezer: These freeze like a dream! Wrap in a double layer of plastic wrap and freeze for up to 1 month. Thaw in the refrigerator or at room temperature.
Nutrition Information
Show Details
Serving
4pieces
Calories
115kcal
(6%)
Carbohydrates
2g
(1%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
30mg
(10%)
Sodium
271mg
(11%)
Potassium
67mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
406IU
(8%)
Vitamin C
3mg
(3%)
Calcium
88mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings (4 pieces each)
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 4pieces | |
| Calories | 115kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 271mg | 11% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
513 reviews
Excellent
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