Cook lasagna noodles according to package directions, omitting salt. Rinse with cool water. Spread 2 tablespoons guacamole onto each noodle; top each with 2 tablespoons salsa and 2 tablespoons cheese. Roll up noodles jelly roll fashion. Cut each roll-up in half to form 2 equal size roll-ups. Serve immediately with salsa or cover with plastic wrap and refrigerate up to 3 hours.
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.
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.
Combine spinach and fajita seasoning in a large nonstick skillet. Add broth. Cook over medium heat, stirring often, 5 minutes. Stir in chicken and next 3 ingredients. Simmer until cheese melts. Spread 1 cup chicken mixture on 1 side of tortilla, leaving a 1/2-inch border around edges. Roll up tortillas tightly and wrap in plastic wrap. Chill 30 minutes. Unwrap roll-ups and cut into slices. Serve with salsa.
Mix olives, onions, chilies, cheese and sour cream together in a bowl.
Add salt and pepper to taste.
Take spoonful of mixture and place in the center of tortilla, roll up.
Let roll-ups refrigerate at least 1 hour before slicing in 1 inch slices.
Serve with the Salsa of your choice on the side.
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.
Spread dressing and salsa on each tortilla; sprinkle with cheese.
Top with lettuce and meat; roll up.
For hot roll-ups; prepare as directed, except omit lettuce.
Wrap each tortilla in paper towel.
Microwave on High 1 minute or until thoroughly heated.
Mix together all ingredients and spread evenly onto 10-inch tortilla shells (uncooked).
Roll shell into roll like a jelly roll.
Let chill and slice into bite size pieces.
Dip into salsa.
Stir with a spoon the cream cheese, salsa (1/3 cup), onions, garlic, salt and chili powder until smooth.
Spread heaping tablespoonful of cream cheese mixture on each tortilla.
Roll up jelly roll style and place seam side down on baking sheet.
Cover and chill at least 2 hours.
Slice each roll into bite size pieces.
Place small bowl of salsa on side, if desired, for dipping.
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.
Spread cream cheese over tortillas.
Roll tortillas and cut into small segments.
Serve tortillas with salsa for dipping!
Finely chop chicken (I used my food processor, but you can do it by hand.).
Mix together cream cheese (should be softened), salsa, ranch, garlic powder. (I also used my food processor to get a smooth consistency.).
Fold chicken into cream cheese mixture.
Spread mixture pretty thin onto tortillas, leaving 1\" of the edge uncovered.
Sprinkle your favorite cheese on top.
Roll up and wrap individually in plastic wrap.
I let mine chill for a couple of hours & sliced with a serated edge knife before serving.
urface until just smooth then roll out into a 16x12 inch
radually, stirring constantly. Cool.
Roll biscuit dough into 1/4
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 salsa; spread onto tortillas. Top with remaining ingredients.
Roll up tortillas tightly. Cut each crosswise into 5 slices.
pproximately 3 tablespoons cheese. To roll up, start at one end
Drain tuna fish and mix tuna and egg.
Roll out biscuits.
Put spoonful of tuna mixture on each biscuit.
Fold and pinch with fork.
Makes 10 Tuna Fish Roll-Ups.
Place on greased cookie sheet.
Bake at 350\u00b0 until brown.
Serve topped with soup.
Combine stuffing, raisins, applesauce and walnuts.
Place stuffing mixture on 2 pieces of turkey.
Roll stuffing with turkey slices.
Put roll-ups
in pan.
Cook soup following directions on can.
Pour soup over roll-ups.
Bake at 350\u00b0 for 35 to 45 minutes.
Mix together the cream cheese, 1/4 cup sugar, egg yolk and vanilla.
Cut crusts off bread and roll flat with rolling pan. Spread cream cheese mixture over bread and roll up like jelly roll.
Dip in 1 stick melted butter, then in sugar.
Bake on ungreased cookie sheet at 350\u00b0 for 10 minutes or until brown.
Can be cut in half.