There are two ingredients that are always on hand in our household: cream cheese and tortillas. In a pinch, I can always whip up some sort of appetizer with either of my main go-to staples. This weekend, I made a variation of my mom’s “Appetillas” recipe. If you search online for tortilla roll-ups, you’ll find many different versions, but most start with a cream cheese base. Some use ham and cheese…yum. Others suggest flavored tortillas to add color and spice…like jalapeno cheddar…I might try that one next.
The trick with any roll-up recipe is to make sure the filling is soft and thin enough to spread easily on the tortillas, yet thick enough that it won’t squirt out the end when you roll it up. While my original recipe called for equal parts cream cheese and sour cream, I’ve had much better success with a higher ratio of cream cheese to sour cream.
Gone in a Flash Tortilla Roll-ups
16 oz. light cream cheese, softened
½ cup light sour cream
1 small onion, chopped
1 can green chilies (4 oz.), undrained
16 green olives with pimentos, finely chopped
1 cup shredded cheddar cheese
1 package flour tortillas
Dash of sea salt and pepper
Mix all ingredients together in a medium bowl. Spread a thick layer of filling on the tortillas with a spatula. Carefully roll the tortillas, keeping all filling inside. Use a butter knife to stuff a bit of extra filling into the ends of the rolled up tortillas. Wrap in plastic wrap. Chill for at least a few hours before serving. When ready to serve, remove from plastic wrap. Slice in ½ inch increments…eat the less attractive ends…to ensure quality of course…and serve the sliced appetizers on a decorative plate.
Keep additional uncut tortilla roll-ups in the refrigerator and take them out and slice as needed to replenish the plate. Or, just slice them all, pile them up, and watch how quickly they disappear!
What are your favorite tortilla roll-up ingredients?