Tortilla Rollups II Recipe - Allrecipes.com
Tortilla Rollups II Recipe
  • READY IN 4+ hrs

Tortilla Rollups II

Recipe by  

"Tortilla rollups filled with a smooth blend dominated by Cheddar cheese and green onions. Adjust the recipe to taste. It is very simple and good. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    4 hrs 20 mins

Directions

  1. In a medium bowl, mix together the cream cheese, green onions, salsa and Cheddar cheese.
  2. Spread the cream cheese mixture on the tortillas. Roll the tortillas and refrigerate about 4 hours before slicing into 1 inch long pieces.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2004

The FIRST time I made this recipe, there was nothing left at the end of playgroup. The SECOND time I made them, I used two packages of cream cheese, 1/2 cup of salsa, and 1 small can of chopped olives. They were gone before some of the moms had arrived. I've also added sliced ham (ommitted the salsa) for a nice change-YUM! I get constant requests for these as they're a hit with everyone. Thanks' for a winning recipe!

 
Most Helpful Critical Review
Sep 11, 2006

After reading many of the reviews, I was suprisingly disappointed in this recipe. The rollups didn't taste bad, they just weren't jawdropping awesome like I expected. They really were kind of bland tasting like cream cheese mixed with salsa. I even added in a litte taco seasoning for extra flavor. After mixing it up, I let it sit in the fridge for a few hours to blend the flavors. I heated my tortillas for about 30 seconds in the microwave...if you do this it helps you to get a tighter rollup, which prevents the hole in the middle once they are cut. I regrigerated them overnight and then sliced. As I said, they were good, but they didn't quite meet my expectations. The only way I would make again is if I need a last minute appetizer as I usually have all the ingredients on hand. Otherwise, I'll go with a different recipe.

 
Dec 13, 2003

This was so quick and easy!! Everyone loved it. I used three different kinds of tortillas. i.e. MISSION sun dried tomato, spinach, and plain tortillas. A beautiful way to display this dish with colorful variety. (Just be sure to add a thin layer of mixture or the taste will be way too overpowering.) Enjoy!!

 
Mar 06, 2006

I personally would have given these only 4 stars, because they tasted like any other tortilla rollups to me, but my guests devoured them and I got multiple compliments, so that's a 5 in my book! I did add chopped black olives and some taco seasoning, and I used 1/2 cup salsa rather than 1/4 as recommended. Even with the extra ingredients, I only managed to fill 7 tortillas! I don't know how you would fill 10 tortillas, maybe if they were very small. But they did taste good in the end!

 
Dec 11, 2003

I loved this recipe and so did all my guests! The only thing I did different was add a little more salsa so it was easier to spread. Also, you need to chop green onions very thin so you can spread nicely! Yummy yummy

 
Oct 23, 2003

Good recipe, but needs more cream cheese, and sour cream would be good, too, to give a creamier texture. Angela

 
Sep 13, 2005

I was looking for an appetizer that wasn't a dip, and this seemed to fit the bill perfectly. It was gobbled up by my guests, children and adults alike. I definitely added taco seasoning and red peppers like others suggested, used a black bean and corn salsa--probably more than the 1/4 cup. Definitely a recipe that you can customize to your own tastes and I doubt you would go wrong.

 
Jan 25, 2004

These were very good. The only change to the recipe was to double the salsa and add 1 oz. sliced olives (it gave them a nice color). I made a double batch of the filling and ended up with 11 rollups.

 

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Nutrition

  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 317 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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