Saturday, February 9, 2013

Tortilla Roll-ups

I made two types of tortilla roll-ups for our Superbowl party last week. They are so quick and easy to make and were great -- my preference was for the Ranch Roll-ups but the Taco Roll-ups seemed to be a big hit as well.

The recipe was adapted from a blog called "The Good, The Bad & The Ugly."

Ranch Roll-ups




















Ingredients:
  • 1 block or container of cream cheese (I prefer whipped cream cheese, which is easier to mix)
  • 2-3 tbsp of ranch dressing mix (I used the whole packet but got comments that they were very salty so you probably don't want to use the whole packet)
  • 3 green onions (chopped)
  • 6-7 burrito-size tortillas
Directions:
  1. Leave the cream cheese out for a few hours (it is much easier to work with when it is room temperature). 
  2. Chop the green onions.
  3. In a medium-size bowl, mix the cream cheese and ranch dressing mix together with a fork. After you're done mixing, you may want to taste a little bit to make sure it has the right amount of seasoning and add more if necessary.
  4. Mix in the chopped green onions. 
  5. Using a spatula, spread the mixture over a tortilla in a thin layer all the way to the edges. 
  6. Tightly roll the tortilla up. 
  7. Repeat steps 5-6 for each tortilla (my mixture made 6 tortillas). 
  8. After all the tortillas are rolled, put them in the freezer for about 15 minutes so they get a little hard, which makes them easier to cut.
  9. Remove the tortillas from the freezer after 15 minutes and cut into about 3/4" slices. 
  10. Place on plate/tray to serve.
The cream cheese mixture.
Rolled tortillas before being cut.

Taco Roll-ups
















Ingredients:
  • 1 block or container of cream cheese (I prefer whipped cream cheese, which is easier to mix)
  • 2-3 tbsp of taco seasoning (Once again, I used the whole packet but the flavor was pretty intense that way so I'd recommend not quite using the whole packet)
  • 3 tbsp of Mexican cheese (or any other type of cheese you want)
  • 6-7 burrito-size tortillas
  • Salsa (to serve with)
Directions:
  1. Leave the cream cheese out for a few hours (it is much easier to work with when it is room temperature). 
  2. In a medium-size bowl, mix the cream cheese and taco seasoning together with a fork. After you're done mixing, you may want to taste a little bit to make sure it has the right amount of seasoning and add more if necessary.
  3. Mix in the Mexican cheese. 
  4. Using a spatula, spread the mixture over a tortilla in a thin layer all the way to the edges. 
  5. Tightly roll the tortilla up. 
  6. Repeat steps 4-5 for each tortilla (my mixture made 6 tortillas). 
  7. After all the tortillas are rolled, put them in the freezer for about 15 minutes so they get a little hard, which makes them easier to cut.
  8. Remove the tortillas from the freezer after 15 minutes and cut into about 3/4" slices. 
  9. Place on plate/tray to serve with salsa to dip in.
The mixture spread across a tortilla.
All rolled, cut, and ready to eat!

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