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Southwest Roll-ups Recipe
Southwest Roll-ups Recipe photo by Taste of Home

Southwest Roll-ups Recipe

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4.5 6
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Taste buds tingle when I serve these tempting tortillas stuffed with a zesty mixture of chicken, refried beans, salsa and jalapeno peppers. It's a savory dish that makes any buffet a fiesta. -Dean Schrock, Jacksonville, Florida
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10-12 servings


  • 2 tablespoons salsa
  • 1 to 2 jalapeno peppers, seeded
  • 1 garlic clove
  • 2 tablespoons chopped onion
  • 1 can (16 ounces) refried beans
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chopped fresh cilantro, optional
  • 1 cup cubed cooked chicken
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 10 to 12 flour tortillas (6 inches)
  • Sour cream and additional salsa, optional

Nutritional Facts

1 serving (1 each) equals 169 calories, 7 g fat (2 g saturated fat), 23 mg cholesterol, 378 mg sodium, 17 g carbohydrate, 2 g fiber, 10 g protein.


  1. In a food processor; combine the first eight ingredients and 1/2 cup cheese; cover and process until smooth. Spread evenly over tortillas. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.
  2. Cover and bake at 350° for 20 minutes or until heated through. Sprinkle with remaining cheese; let stand until cheese melts. Serve with sour cream and salsa if desired. Yield: 10-12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwest Roll-ups in Taste of Home October/November 1995, p33

Nutritional Facts

1 serving (1 each) equals 169 calories, 7 g fat (2 g saturated fat), 23 mg cholesterol, 378 mg sodium, 17 g carbohydrate, 2 g fiber, 10 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jul. 15, 2014

"I found this to be ok. A little dry, in my opinion. Maybe I overprocessed the filling? It was more like a pate style filling. I would make this again, but I would need a sauce on top to give it a bit more moisture. I did not have jalapeno on hand, so I added chopped green chiles. I wish I would have had cilantro, as I think that would have added a flavor that was missing. I liked the idea of the smooth filling, which is why I will try this again, but with a sauce. All 9 of us did eat is and enjoyed, but we all agreed that it was a bit dry and needed an enchilada sauce."

Reviewed Jan. 4, 2011

"After 2 weeks of very German style dishes over the Christmas holiday, I wanted something very NOT German. So I pulled this recipe out that I'd clipped quite a while ago. I put in green bell peppers instead of the jalapeno because that's what I had. My 3 year old helped me with the preparation and while I spread the filling, he was eating it off the spatula out of the food processor.

My 4 year old and husband also LOVED this dish. We will definitely make it again. Sometime I'm going to try it with beef for something different!"

Reviewed Nov. 17, 2010

"Excellent! I will add twice as much chicken next time, though."

Reviewed Apr. 26, 2010

"Very tasty. I used jumpin jack and pepper jack cheese and skipped the jalopenos. For the immediately hungry members of the family, I folded the tortillas and grilled them on my panini press with a little extra cheese. I also tried it with a home-made enchilada sauce spread under and over the roll-ups. Very good."

Reviewed Jan. 6, 2010

"My husband and I have a weak spot for mexican food and have made this multiple times. It is a flavorful dish that is easy to make. I never add the jalapeno's or cilantro however. Also, I do not own a food processor, so I just shredd the chicken instead. A hit in my home!"

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