TORTILLA ROLL UPS RECIPE - FOOD.COM
Great tasting and easy to make. Buy an assortment of deli ham, turkey, and roast beef and make each roll up different if you like. Cook time is actually time spent for refrigeration.
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl beat softened cream cheese and ranch dressing mix until smooth.
- Add red pepper, celery, onions, and olives (if using), mix well.
- Spread about 3/4 cups on each tortilla.
- Place slices of the deli meat on top of the cream cheese mixture.
- Roll up tightly and wrap in plastic wrap.
- Refrigerate for at least 2 hours.
- Slice into 1/2 inch pieces.
Nutrition Facts : Calories 164.4, FatContent 11.8, SaturatedFatContent 6.2, CholesterolContent 33.3, SodiumContent 219.1, CarbohydrateContent 11.3, FiberContent 0.8, SugarContent 1.6, ProteinContent 3.5
RANCH TORTILLA ROLL-UPS RECIPE: HOW TO MAKE IT
In Berlin, Pennsylvania, Karen Thomas curbs hunger in a hurry. "These zest roll-ups are great as picnic nibbles, dinner appetizers and football party munchies," she notes. "When my husband's co-workers at the state patrol come over for meals, they admit 'low-fat' can be delicious."
Provided by Taste of Home
Categories Appetizers
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cream cheese, salad dressing mix, jalapenos and pimientos. Spread over tortillas. , Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each tortilla into eight pieces.
Nutrition Facts : Calories 106 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 419mg sodium, CarbohydrateContent 15g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 6g protein. Diabetic Exchanges 1 starch
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RANCH TORTILLA ROLL-UPS RECIPE: HOW TO MAKE IT
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- In a small bowl, combine the cream cheese, salad dressing mix, jalapenos and pimientos. Spread over tortillas. , Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each tortilla into eight pieces.
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- In a bowl, mix the cream cheese, 1/2 to 3/4 of the packet of ranch dressing mix (add the rest to taste), and black pepper with a wooden spoon until totally combined. Divide equally among the tortillas and spread into a single layer all over the surface of each tortilla.Sprinkle on the red and green bell pepper, as well as the green onion. Roll them up nice and tight, then wrap them individually in plastic wrap. Store in the fridge for at least 1 hour or up to 8 hours. Before serving, slice into 1/2 to 3/4 inch slices and serve on a platter. Options: Add shaved turkey, prosciutto, ham, or any meat. Add fresh herbs if you have them.
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Reviews 4.5
Total Time 1 hours 15 minutes
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Calories 350 per serving
- To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted. To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.
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Reviews 4.7
Total Time 25 minutes
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Calories 203 calories per serving
- In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally., Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until golden brown and crisp., Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa.
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Total Time 15 minutes
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- In a bowl, mix the cream cheese, 1/2 to 3/4 of the packet of ranch dressing mix (add the rest to taste), and black pepper with a wooden spoon until totally combined. Divide equally among the tortillas and spread into a single layer all over the surface of each tortilla.Sprinkle on the red and green bell pepper, as well as the green onion. Roll them up nice and tight, then wrap them individually in plastic wrap. Store in the fridge for at least 1 hour or up to 8 hours. Before serving, slice into 1/2 to 3/4 inch slices and serve on a platter. Options: Add shaved turkey, prosciutto, ham, or any meat. Add fresh herbs if you have them.
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Reviews 4.5
Total Time 1 hours 15 minutes
Cuisine Mexican
Calories 350 per serving
- To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted. To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.
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