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Southwest Roll-ups Recipe

Southwest Roll-ups Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Southwest Roll-ups

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kolaber 9407
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."

MB Baker 7854
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!"

yardroc 9084
Reviewed Nov. 17, 2010

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

scrappylori 8448
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."

donna914 7784
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!"

crystines 8742
Reviewed Nov. 28, 2009

"I did not add the jalapenos or cilantro, and did add a can of mexicorn, my entire family, kids included, loved it!"

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Wine Pairings

Full-Bodied White Wine

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