Recipe: Tortilla Roll-Ups (6)

CHILE 'N CHEESE SPIRALS
To: Party Planning and Recipes at Recipelink.com
From: Nancy K 7-2-1998

1 cup shredded cheddar cheese
4 oz. cream cheese, softened
1 (4 oz.) can Ortega diced green chilies
1/2 cup sliced green onions
1/2 cup pitted ripe olives, chopped
4 (6 inch) flour tortillas
Ortega garden style salsa, optional

In bowl, blend cheeses, chiles, green onions, and olives.

Spread 1/2 cup cheese mixture on each tortilla. Roll up each tortilla jelly-roll fashion. Wrap each roll in plastic wrap and chill at least 1 hour.

To serve, cut each roll into 6 (3/4 inch thick) slices. Serve with salsa if desired.

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HIDDEN VALLEY PINWHEELS
To: Cooking Club at Recipelink.com
From: Terry,Tx 5-22-1998
Source: Hidden Valley Ranch booklet
Makes: 36

2 (8oz each) pkg cream cheese, softened
1 (1oz) pkg Hidden Valley Ranch Original Ranch Dressing mix
2 green onions, minced
4 (12-inch) flour tortillas
1 (4 oz) jar diced pimiento, drained
1 (4 oz) can diced green chiles, drained
1 (2.25 oz) can sliced black olives, drained

Mix first 3 ingredients Spread on tortillas.

Blot pimiento, chiles, and olives dry on paper towels. Sprinkle in equal amounts on top of cream cheese. Roll tortillas tightly.

Chill at least 2 hours. Cut rolls into 1-inch pieces. Discard ends.

Serve with spirals facing up.

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TORTILLA ROLL UPS
To: Party Planning and Recipes at Recipelink.com
From: Marty/CA 5-20-1999

2 packages (8 oz. each) cream cheese, softened
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
1 bunch green onions, chopped
1/2 cup Victoria Salsa
1 (4 oz.) can green chiles, drained
1 (2 oz.) can chopped olives, drained
1 dozen flour tortillas

Mix all ingredients and spread on tortillas.

Roll up in plastic wrap, chill and slice.

Can be made day ahead.

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TORTILLA ROLLUPS
To: Cooking Club at Recipelink.com
From: Margie/CA 12-2-1998

I make two different types, and while they differ somewhat in complexity, they are both delicious and get rave reviews.

SIMPLE TORTILLA ROLLUPS

Spread a thin layer of cream cheese on a flour tortilla, all the way to ends. Lightly spoon Pace Picante Sauce over cream cheese. Roll tightly, and refrigerate for several hours. Cut into 1-inch slices and serve. (The first and last slice are usually a little raggedy, so I put them in a baggie and keep them in the fridge for my family to munch on, instead of serving to guests.)

DELUXE TORTILLA ROLLUPS

1 lb. pork sausage, plain or spicy (Jimmy Dean works great)
12 to 16 oz. cream cheese, softened
1 pint sour cream
1 small can diced black olives
1 (4 oz.) can diced green chilies
(Optionally, diced jalapeno to taste. I usually use around 4 oz, but I like it hot and spicy!!)
1 dozen burrito-size flour tortillas (you won't need them all)

Cook and drain sausage.

Blend cream cheese and sour cream. Add sausage, still a bit warm (this helps thin the cream cheese). Add olives and chilies; stir until smooth. Spread thinly on tortilla, and roll.

Chill before slicing, about 1 inch wide.

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TORTILLA ROLL UPS
Recipelink.com Chat Room Recipe Swap
From: Linda. Texas

1 1/2 cups shredded cheddar cheese
1 (8 oz) pkg cream cheese, softened
1 (8 oz} carton sour cream
1 small can green chiles, chopped and drained
1 small can black olives, sliced and drained
2 Tbsp green onions
garlic powder, salt, and pepper to taste
10 medium flour tortillas

Combine cheddar cheese, cream cheese, sour cream, green chiles, black olives, green onion, garlic powder, salt, and pepper; blend well.

Spread some of the mixture to cover tortillas and roll up. Continue until all of the cream cheese is used up. Cover rollups and refrigerate for at least 2 hours.

Cut into bite size servings

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Hi Sandy,

None of these are exactly the recipe you're looking for but maybe you can experiment with the ingredients until that one turns up.

Happy Cooking!

Betsy