Monday, February 1, 2010

Tortilla Roll Ups

If you are like most people in the US, Sunday you will be tuned into the big game (Go, SAINTS!) and munching on finger foods.

These are so easy it is almost embarrassing and everyone loves them- and one of the best parts- you can make them well in advance.

8 oz cream cheese
8 oz shredded cheddar (or colby jack) cheese
2 cups chunky salsa

Optional add-ins. You can do any or all, depending on your (and your guests) tastes.
Small can black olives, drained and chopped
Small can diced green chilis, drained
4 green onions, sliced thin

Blend ingredients- a food processor works great, but you can do it with a hand mixer or even by hand if need be.

8-10 large flour tortillas (I also like to use spinach, whole grain or sun-dried tomato tortillas- whatever you have is great.)

Divide mixture evenly among tortillas and spread out then roll up, being careful the filling doesn't all come gooshing out. Wrap each in plastic (or stick them all in a Ziploc bag like I do, carefully so they don't unroll.

Refrigerate for at least one hour - and up to a couple/few days- we have made up to 4 batches at a time and they lasted 3 days with no sign of lack of freshness but they are addictive and we kept grabbing them so didn't last near as long as we would have liked.

Slice about an inch thick and place on platter- they stack nicely and refrigerating before you slice ensures they will stay together nicely as long as you use a decent knife- no guarantees if you have to hack them to death. ;-) Hope you enjoy them as much as we do. Enjoy!

What are some of your favorite appetizers?


Posted by Sherry of Loon-atics In The Kitchen

Featured Weekly on Pink Lemonade Online Magazine

No comments: