I think if I could skip the main dish of a meal and just focus on appetizers I’d be satisfied. Sometimes when we have family get-togethers, we tell everyone to bring their favorite finger food or appetizer. Those end up being my favorite family meals! When food is bite-sized, you get to try a little bit of everything, then still have room to go back for more of what you really loved.
Mexican appetizers are always a hit. I first tasted these Mexican Tortilla Rollups this summer at a friend’s house. I ate way too many of them, then asked for the recipe so I could enjoy them again.
About these Mexican Tortilla Rollups:
Flavor: The main flavor in the cream cheese tortilla rollups is…cream cheese. You’ll get hints of the cheddar cheese as well, but the cream cheese pairs well with the stronger flavored chiles and olives.
Texture: The tortilla is a little chewy, but the filling is creamy. Although I don’t love olives or chiles, you won’t notice the texture that much in these rollups thanks to the flour tortillas.
Make Ahead Appetizer
You’ll love these little bite-sized rollups because they are simple to prepare. They can also be made ahead of time. I know that when I am getting ready to have company, anything that is meant to be made ahead is a life-saver and a time-saver.
To make in advance, I get the tortillas all rolled up, then refrigerate until I’m ready to slice them before the party.
How to Make Tortilla Rollups:
Mix up the ingredients and spread the creamy, cheesy goodness equally over 5 tortillas that are 10″ in diameter.
Roll those tortillas up tightly, then wrap them in plastic wrap.
Pop them into the refrigerator and let them rest for at least 2-3 hours. I made mine the day before our party so they were nice and firm.
Slice the tortillas so they are about ½ an inch thick. You can cut off the end of the tortillas where it is not as thick. Store those in a baggie and eat them later…just because they are not as perfectly pretty doesn’t mean they aren’t good. They’ll make a great snack.
4.5ouncesgreen chilies (1 small can)drained and diced
4.5ounceschopped black olives (1 small can)drained
1cupshredded cheddar cheese
1/8teaspoongarlic powderor more to taste
1/4teaspoonseasoned saltor more to taste
510″ flour tortillas
Blend together sour cream and cream cheese with mixer. Stir in chilies, olives, cheese and seasonings.
Spread the mixture on equally on each of the floured tortillas and roll them up tightly.
Wrap each roll in plastic wrap and refrigerate for overnight or for at least 2 hours.
Slice and serve with salsa.
Store in the fridge in an airtight container.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 40 slices, with 1 serving being 1 slice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**