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.
Spread 1 T dressing on each tortilla, covering entire surface.
Top each with lettuce leaf and half of beef, cheese and onion.
Roll up each tortilla tightly.
To serve, cut roll-ups into 1-inch slices.
Insert cocktail toothpick into each to secure.
Serve with pickle wedges.
Note: I find it easier to chill the tortilla before slicing.
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.
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.
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.
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.
ood.) Spoon mixture into each tortilla. Roll up and place in greased
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.
Mix eggs, softened cream cheese, salt and pepper (a dash), crumbled cooked crispy bacon, ham, green onions, cheese and milk together well.
Cook until done but not dry (real moist).
I use microwave on Medium and stir in between time until done.
Do not overcook.
Fill each tortilla shell with egg mixture.
Serve warm with salsa and chips or jellies.
For decoration you can arrange roll-ups in a circle to make a wreath with salsa bowl or jelly bowl in the middle.
Spread 1 tablespoon salad dressing on each tortilla, covering entire surface.
Top each with lettuce leaf and half of roast beef, cheese and onion.
Roll up each tortilla tightly.
Mix cream cheese spread and dressing in medium bowl until blended. Stir in vegetables. Spread onto tortillas; roll up tightly.
Wrap individually in plastic wrap. Refrigerate 1 hour.
Unwrap roll-ups; trim and discard ends. Cut each roll-up into 6 diagonal slices.
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.
Spread each tortilla with Caesar's dressing.
Cover entire surface.
Top each tortilla with lettuce leaf, roast beef, Swiss cheese and red onion.
Roll up each tortilla tightly.
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.
Chop onions finely.
Spread large flour tortilla out.
Blend cream cheese and sour cream.
Add 1/2 cup onions.
Spread mixture on tortillas.
Roll up and refrigerate several hours or overnight. Slice into 1/2-inch pieces.
Serve plain or with your choice of salsa or picante.
In a bowl stir together cream cheese, artichoke hearts, pimiento and oregano.
Spread cream cheese mixture onto tortillas. Divide remaining ingredients between the tortillas.
Roll up tortillas.\tCover and chill seam sides down for 2 to 24 hours. Cut roll-ups into one inch slices.
In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
Slice the roll ups and serve.
urface until just smooth then roll out into a 16x12 inch
Mix the spinach dip and the ham and cheese and onion dip together.
Spread over tortilla shells very thinly. Roll up. Refrigerate until the roll is firm.
Slice and serve.
Beat cream cheese.
Add green onions and beat well.
Spread on tortilla shells.
Top with ham and celery to desired thickness. Roll up like a jelly roll and wrap in aluminum foil.
Put in refrigerator overnight.
Slice and put a toothpick through to secure.