Mexican Tortilla Roll Ups
User Reviews
5
Mexican Tortilla Roll Ups
Description
This recipe assembles a creamy mixture of softened cream cheese and sour cream combined with shredded cheddar cheese, drained diced green chiles, chopped black olives, sliced green onions, garlic powder, and seasoned salt. The seasoned filling is spread evenly over 8-inch flour tortillas, rolled tightly, wrapped in plastic, and refrigerated for at least two hours to set.
The chilling step allows flavors to meld and helps the filling firm so that the roll ups can be sliced cleanly into small, easy-to-handle pieces. The roll ups have a creamy, tangy interior complemented by the mild heat of chiles and subtle briny notes from olives. Flour tortillas provide a soft, pliable wrapper.
These roll ups are commonly served cold as appetizers or party snacks. The recipe yields about 16 servings of four mini roll ups each. Adjust cheese types or ingredients to taste preferences for varied flavor profiles.
Leftovers should be refrigerated covered and are best consumed within four days. The roll ups can also be made a day or two in advance. They freeze well when wrapped tightly, allowing for convenient make-ahead preparation.
Ingredients
- 8 ounces cream cheese softened
- 8 ounces sour cream
- 1 cup cheddar cheese 4 ounces, see note 1, shredded
- 1 (4 ounce) can diced green chiles drained
- 1/2 cup black olives chopped (see note 2, pitted
- 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)
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
- Use a Mexican blend of shredded cheese instead of just cheddar for a more regional flavor.
- Black olives add a salty, buttery texture but can be omitted if preferred due to taste.
- Seasoned salt can be store-bought or homemade using salt, sugar, paprika, turmeric, onion powder, garlic powder, and cornstarch; only a small amount is needed.
- Stock up on eight 8-inch flour tortillas; if using larger 10-inch tortillas, use fewer (about five) to maintain filling proportions.
- Store leftovers wrapped and refrigerated up to 4 days; roll ups improve in flavor after chilling at least 2 hours and can be made up to 3 days ahead.
- These roll ups freeze well when wrapped tightly; thaw in refrigerator or at room temperature before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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