|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These popular tortilla roll-ups make a tasty party snack with your favorite salsa or a guacamole dip. If you want to serve the tortilla roll-ups with a fresh salsa, this homemade fresh salsa is an excellent choice. Or use your favorite brand of purchased salsa.
The filling is an easy mixture of cream cheese, sour cream, cheddar cheese, and chopped vegetables. Feel free to add some minced jalapeño peppers if you would like some heat in the filling.
There are many variations you might consider for these roll-ups. Ripe olives are a great addition or turn up the heat with a tablespoon or two of finely minced jalapeño pepper. See the variations below the recipe for more ideas.
In a medium bowl, combine the cream cheese, sour cream, chilies, onion, red bell pepper, and cheddar cheese. Mix thoroughly.
Spread onto tortillas and roll up. Cover tightly and chill for 2 hours or overnight. When ready to serve, cut each roll into 1/2-inch slices. Serve with a mild or medium salsa or a Picante sauce.
- You might also like this recipe for tortilla roll-ups with sliced ripe olives or these tortilla pinwheels.
- Add finely minced ham, crumbled bacon, or finely chopped smoked turkey to the cream cheese and sour cream mixture.
- Use taco seasoned shredded cheese instead of plain cheddar cheese, or use a pepper jack blend.
- Add some minced jalapeño pepper for additional heat.
- Add a few tablespoons of chopped ripe olives.
- Use flavored wraps instead of plain flour tortillas for additional color.
- One reader made them with 8 ounces of whipped cream cheese (no sour cream), thinly sliced smoked salmon, sliced roasted red peppers, a few tablespoons of capers, thinly sliced avocado, red onion, minced ripe olives, and sliced sun-dried tomatoes. She called the filling mixture "Southwestern Sushi."