|Nutritional Guidelines (per serving)|
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 jalapeno 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 jalapeno pepper. See the variations below the recipe for more ideas.
- 12 flour tortillas
- 8 ounces cream cheese (softened)
- 1 cup sour cream
- 1 can/4 ounces green chiles (chopped)
- 3 tablespoons green onion (chopped)
- 2 tablespoons red bell pepper (finely chopped)
- 12 ounces sharp cheddar cheese (grated)
- 1 cup salsa (for dipping)
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.
Tips and Variations
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 jalapeno 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."
"Every time I make these they are a hit will make these again! Angela"
"I made these just for fun, now I make them all the time. Family loves them, I make them at every family get together. These bite-size treats are awesome, but they go fast — better get some while they last."
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