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. 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. 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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