Tasty Tortilla Roll-ups Recipe

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Tasty Tortilla Roll-ups Recipe

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Celebrate the season in Southwest style with these tasty pinwheel roll-ups. They're simple to make, easy for guests to handle and look colorful on a serving tray or buffet table.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/4 cup minced green onions
  • 3 tablespoons chopped green chilies or jalapeno peppers
  • 3 tablespoons chopped ripe olives
  • 3 tablespoons diced pimientos, drained
  • 3 tablespoons finely chopped pecans or walnuts
  • 1/8 teaspoon garlic powder
  • 5 flour tortillas (8 inches)

Directions

In a small bowl, beat cream cheese. Stir in green onions, green chilies, olives pimientos, pecans and garlic powder. Spread over tortillas. Roll up tightly. Wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. pieces. Yield: 2-1/2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tasty Tortilla Roll-ups in Country Woman Christmas Annual 2003, p33

  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/4 cup minced green onions
  • 3 tablespoons chopped green chilies or jalapeno peppers
  • 3 tablespoons chopped ripe olives
  • 3 tablespoons diced pimientos, drained
  • 3 tablespoons finely chopped pecans or walnuts
  • 1/8 teaspoon garlic powder
  • 5 flour tortillas (8 inches)
  1. In a small bowl, beat cream cheese. Stir in green onions, green chilies, olives pimientos, pecans and garlic powder. Spread over tortillas. Roll up tightly. Wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. pieces. Yield: 2-1/2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tasty Tortilla Roll-ups in Country Woman Christmas Annual 2003, p33

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