Best Heathers Mexican Roll Ups Recipes

MEXI-ROLLUPS

Steps:

• Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and taco seasoning in a large mixing bowl.
• Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

MEXICAN ROLL UPS RECIPE - (4.6/5)

Steps:

• Mix cream cheese, taco seasoning, cheese, jalapenos, sour cream and garlic salt together. Spread on each soft taco shell. Roll, slice, and refrigerate.

MAKE-AHEAD MEXICAN ROLL-UPS

Steps:

• Prepare rice according to package directions, allowing about 15 minutes for instant rice or about 45 minutes for regular brown rice. Cool completely.
• Place beans in a colander or strainer and rinse to reduce sodium. Transfer to a large bowl.
• Thaw frozen corn in microwave. Drain and add to bowl. Or, if using can corn, just drain and add to bowl.
• Stir in rice, cheese, and salsa and spoon about 1/2 cup filling on each tortilla and roll or fold up.
• To freeze for future use, wrap eacch in plastic wrap and place in pan in the freezer overnight. When completely frozen, place in freezer safe plastic bag. Seal, label with date and return to freezer.

MEXICAN CREAM CHEESE ROLLUPS

Steps:

• In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions.
• Spread cream cheese mixture in a thin layer onto each tortilla.
• Roll up tortillas.
• Chill about 1 hour, or until the filling is firm.
• Slice chilled rollups into 1 inch pieces.
• Serve with salsa for dipping.

MEXICAN ROLL-UPS

Steps:

• I take the cream cheese and let it come to room temperature Then I mix the cream cheese and the ranch mix in a bowl and set aside.
• Take the refried bean and the salsa and mix them in a bowl, until you come up with a runny dip consistency( where you can spread it w/ a knife, but not to runny).
• Take the tortillas one at a time and spread the cream cheese mixture generously over the tortilla. Then take the bean and salsa mixture and put approx 3 tbs for each tortilla and spread around the entire tortilla.
• Then sprinkle 3/4 cup of the shredded cheese evenly over the tortilla, then drain the olives really well and place an olive slice about every inch or so or closer if you want more olives.
• Carefully roll up the tortilla keeping it tight and leaving the ends open. Put into a 13x9 pan and refrigerate until firm. Then remove from the refrigerator and slice each tortilla into 1" pieces and serve on a platter. If taking to a party, it helps to layer the slices putting a piece of wax paper or plastic wrap between each layer.

MEXICAN ROLL UPS

Steps:

• For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla. Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.
• Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.

MEXICAN ROLL-UPS

Steps:

• Combine cream cheese, sour cream, and dip mixes.
• Spread on shells, sprinkle with cheese, roll up.
• Cut into 1"pieces.
• Can be served with salsa.

PARTY-FRIENDLY MEXICAN CHICKEN ROLL-UPS RECIPE - (4.4/5)

Steps:

• In a bowl, mix all of the ingredients except the tortillas together. Cover with plastic wrap and refrigerate for at least 1 hour. When ready to serve, spread 2 heaping spoonfuls of filling on each tortilla. Roll up and cut into slices. Serve and enjoy!

PRYJ'S SAVORY MEXICAN ROLL-UPS

Steps:

• In a medium bowl, mix the first 6 ingredients until everything is well incorporated into the cream cheese.
• Spread the cream mixture onto a tortilla and top the mixture with a layer of the sliced deli chicken.
• Roll the tortilla tightly and wrap in plastic wrap.
• Refrigerate for 2 hours.
• Remove the rolls from the plastic wrap and cut off the ends. Cut the roll into 1/2" slices.
• Serve with salsa.

HEATHER'S MEXICAN ROLL-UPS

Steps:

• Place a small nonstick skillet on medium-high heat until it is hot enough for a spritz of water to sizzle on it.
• With an oven mitt, briefly remove the pan from the heat to mist lightly with oil spray. Add the turkey or beef to the pan.
• Cook, breaking into chunks with a wooden spoon for 3 to 4 minutes, or until lightly browned and no longer pink.
• Transfer the turkey or beef to a plate. Cover to keep warm.
• Return the pan to medium heat.
• Place the tortilla in the pan. Cook for about 30 seconds per side, or until just warmed.
• Transfer to a serving plate.
• Starting at one side, spread the sour cream evenly over two-thirds of the tortilla.
• Scatter the reserved turkey or beef over the sour cream. Top with the lettuce, tomato, and salsa.
• Starting at the filled end, roll the tortilla tightly into a tube, being careful not to tear it. Serve immediately.