br>In a bowl combine cream cheese with garlic, mayonnaise, green and
In a food processor, chop green onions, jalapenos, black olives and Cheddar cheese.
Mix in cream cheese and sour cream. Spread mixture thinly and evenly over flour tortilla.
Roll tortilla up.
Wrap Tortilla Roll-Ups in damp paper towel and refrigerate until chilled.
Mix cream cheese and Hidden Valley dressing mix.
Spread cream cheese mixture on each tortilla.
Sprinkle each with green onions, green peppers, red peppers and black olives.
Press down into cream cheese.
Roll each tortilla up tightly.
Wrap each roll in plastic wrap and chill 2 hours.
Cut into 1-inch slices before serving.
Makes 3 to 3 1/2 dozen.
Spread 1 tablespoon cream cheese on each tortilla.
Top with 2 process cheese food slices and 2 or more ham slices.
Roll up tightly.
Wrap each securely in plastic wrap.
Refrigerate.
Cut each roll into 6 pieces; secure ends with toothpicks.
Serve with salsa or picante.
Makes 24 servings.
Spread 1 tablespoon cream cheese on each tortilla.
Top with 2 slices of cheese and 2 slices of ham.
Roll up tightly in plastic wrap.
Refrigerate 15 minutes.
Cut each roll into 6 pieces. Secure ends with toothpicks.
Serve with salsa or picante sauce. Makes 24.
Spread 1 tablespoon of cream cheese on each tortilla.
Top with 2 slices American cheese and 2 slices ham.
Roll up tightly. Wrap each securely in plastic wrap.
Refrigerate.
Cream softened cream cheese and powdered sugar.
Add
Spread cream cheese over tortillas.
Top with 2 slices of cheese and 2 ham slices.
Roll up tightly.
Wrap each roll securely in plastic wrap.
Refrigerate.
Cut each roll into 6 pieces; secure ends with toothpick.
Serve with salsa or picante sauce.
Preheat oven to 375\u00b0.
Separate crescent roll dough into 8 rectangles, sealing perforations.
Place 1 slice ham on each rectangle.
Spread with cream cheese.
Roll up, pinching seams. Brush with beaten egg.
Sprinkle with sesame seed.
Cut each roll into 6 portions.
Place on greased baking sheet and bake 12 to 17 minutes or until brown.
warm tortillas a little in microwave to soften.
Combine cream cheese, mayo, onions, and olives. Spread thin layer on each tortilla.
Arrange four ham slices over cheese mixture. Tightly roll up and wrap in plastic wrap.
Refrigerate at least 3 hours or overnight.
To serve, cut into 3/4\" diagonal slices.
Makes about 64 pieces.
Options: can sub mayo and ham and add 1/2 cup salsa.
Note: cook time is refrigeration time.
In a large bowl with an electric mixer cream the cream cheese until smooth.
Add the salsa, taco seasoning, green chilies, black olives and pimentos (drained well).
Mix well with a spoon.
Spread the mixture on the flour tortillas.
I use about 1/4 to 1/3 cup for each tortilla.
Cut in 1 inch slices and serve with additional salsa to dip into.
Spread tortillas with cream cheese; top with remaining ingredients.
Roll up and cut each into 4 slices.
Soften cream cheese and mix in the Ranch dip packet.
Chop bell pepper.
Chop cilantro.
Spread cream cheese mix on tortilla. Sprinkle chopped bell pepper over cream cheese.
Sprinkle green chilies over.
Sprinkle grated cheese and cilantro.
Roll tortilla and secure with a toothpick.
Repeat until all ingredients are used, usually makes 4 Roll-Ups.
Wrap each in aluminum foil and chill at least 3 hours.
Slice before serving.
Serve with salsa.
Beat the cream cheese until smooth.
Add salsa, green onion, garlic salt and chili powder, mixing well.
Spread a heaping tablespoonful of the cream cheese mixture on each tortilla.
Roll up each tortilla tightly, jelly roll fashion, and place seam side down on a baking sheet.
Cover and chill at least 2 hours.
Slice each roll into 4 pieces.
Top each appetizer with a small amount of guacamole and a small red chili pepper, if desired.
Serve with additional guacamole.
Yields 4 dozen roll-ups.
Beat cream cheese until smooth.
Add remaining ingredients. Mix well.
Spread 1 heaping tablespoon on each tortilla.
Roll tightly.
Place seam side down on cookie sheet.
Chill 2 hours. Slice each tortilla roll into four pieces.
Yields 4 dozen roll-ups.
eggies are browning, mix cream cheese and sour cream together in a medium
In a mixing bowl, stir the cream cheese, onion, sour cream, and taco seasoning until well blended and smooth.
Fold in cheddar cheese, chiles, tomatoes, and hot sauce.
Spread mixture on tortillas; roll up tortillas.
For easier cutting, refrigerate roll-ups until cream cheese mixture is firm.
Slice and serve cold with salsa and guacamole, if desired.
Mix cream cheese, peppers, onions and garlic salt.
Spread 1/2 of mixture on each shell and roll up.
Chill.
Slice into bite-size pieces and serve with picante sauce.
Recipe is easily doubled to feed a larger crowd.
Mix all ingredients except sour cream.
Take flour tortilla shells and spread about 2 tablespoons of sour cream onto shell. Then spread 1/4 cup cream cheese mixture on top of sour cream. Roll up and cut about 1-inch lengths.
Serve chilled with toothpicks and salsa.
Beat cream cheese until smooth.
Add salsa, garlic salt and chili powder; mix well.
Spread a heaping tablespoonful of mixture on each tortilla.
Roll up each tortilla tightly (jelly roll style).
Place seam side down on baking sheet.
Cover and chill for 2 hours.
Slice each roll into four pieces.
Top each piece with guacamole (optional).