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?
Here’s a super easy guac recipe just in time for Super Bowl Sunday. It’s so fast, you can whip it up during the commercial break. But, if you don’t want to miss the great commercials, you can prepare it in advance…even the day before.
That’s right. The lemon in this recipe keeps the avocado from turning into a brown, unsavory mess overnight. Lemon is also a nice twist in place of the conventional lime in most guac recipes.
One batch makes about two servings, so if you’re feeding a crowd, you may want to at least double or triple the recipe or more. For added flair, grate a teaspoon of lemon zest and mix in to the recipe.
CHUNKY GUAC WITH A TWIST
1 large ripe avocado
1 roma tomato
1 Tablespoon fresh lemon juice
½ teaspoon sea salt
1 clove garlic
Cut avocado lengthwise and remove seed. Over a large bowl, squeeze the outside of each half of the avocado to get the inside to slide out. Mash the avocado with a fork. Add lemon juice, salt, and pressed garlic clove. Stir. Chop tomato and add to the bowl. Stir once more and serve with tortilla chips. Healthy, fresh, and inexpensive…gotta love it!
We’ve had a quesadilla maker for years, and it doesn’t do much but collect dust on our shelf. Everytime we do use it, the cheese seems to ooze out until there’s nothing left inside and the quesadilla comes out looking like a dry, tasteless pancake. This recipe is a much tastier version.
Kicked Up Southwestern Quesadillas
Mouth-watering Monterrey Jack melds with creamy refried beans for the perfect appetizer that’s hearty enough to be a main course.
1 package of flour tortillas (10 taco size)
1 8oz package Monterrey Jack cheese
½ can corn
1 can refried beans
1 cup black olives
1 cup salsa
8 oz sour cream
1 tsp taco seasoning
Chop onions and black olives and set aside. Drain corn. Shred cheese. Using a spatula, spread refried beans on each of the 10 tortillas. Sprinkle shredded cheese on top of the beans on each of the 10 tortillas. Set five of the bean and cheese covered tortillas aside to be used as the tops of the quesadillas. Add the following toppings to the remaining 5 bean and cheese tortillas: 1 tablespoon of corn, 1 teaspoon of onions, 1 tablespoon on olives, 1 tablespoon of salsa. Gently pat the cheese into the beans on the 5 tortillas that will be used as the tops of the quesadillas. Then flip them over and set on top of the tortillas with toppings. Gently pat top to hold it together. Heat quesadillas on a griddle or in a skillet over medium-high heat until brown and crispy on the bottom. Flip quesadilla and repeat until golden brown on the other side. Then, remove from heat and let it cool for a few minutes before cutting into triangles with a chef’s knife or pizza cutter. Serve with dipping sauce.
Mix sour cream, taco seasoning, and remaining salsa. Add a little extra salsa for more southwestern kick…
Adapted from Sunny Anderson’s Southwest Quesadillas. I changed up the toppings and the dipping sauce to give it my own spin. Just don’t leave out the beans – they are the glue that holds it all together.