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Tortilla roll-ups have been a favorite of mine since the early ’80s. It’s fun to experiment and add ingredients that appeal to your specific taste. Daughter, Megan, made these for Sarah’s baby shower earlier this spring, adding Iowa dried beef (not the canned stuff) to the delight of our guests.

A chilled tortilla roll-up would be a great summer snack or sandwich replacement.

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Southwestern Roll-Ups

  • 5 large flour tortillas (we used spinach tortillas)
  • 1 bunch green onions, chopped
  • 4 ounces chopped green chiles, drained
  • 8 ounces cream cheese, softened
  • 8 ounces sour cream
  • 1/2 pound Cheddar cheese, shredded
  • salt and pepper to taste
  • dried beef, corned beef, turkey (optional)
  • salsa, sour cream, guacamole
Combine green onions, green chiles, cream cheese, sour cream, cheddar cheese and salt and pepper with an electric mixer until combined. Spread mixture thinly and evenly over tortillas to within 1/8-inch of edge.
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Place slices of dried beef, corned beef or turkey on top (optional).
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Roll up and wrap each tortilla in plastic wrap. Refrigerate for a minimum of an hour or as long as overnight.
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Immediately before serving,  slice in 3/4 inch rounds and arrange on serving plate. Serve with salsa, guacamole and/or sour cream.
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