Chili Cheese Roll Ups Recipes

Steps:

• Cut crust off the slices of bread. This makes the bread easier to roll and will hold the shape better.
• Flatten slices of bread with a rolling pin.
• Layer the slices of cheese on top of each slice of bread so that the cheese is offset from the bread by about 1 inch (2 ½ cm) vertically. Other fillings can be added here if desired.
• Roll each slice of bread with cheese vertically as tightly as possible without cracking the bread. Gently squeeze each roll to maintain its shape and set down on its seam.
• Melt the butter in a pan. Grill each roll starting with the seam side down on the hot pan.
• Rotate so that all sides are evenly golden brown.
• Enjoy!

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

Steps:

• Preheat a larage sauté pan on medium-high for 2-3 minutes.
• Spray pan with a cooking spray such as Pam. Add onions and garlic; sauté 1-2 minutes, stirring occasionally.
• Add ground beef, cumin, chili powder, salt and pepper. Cook 5-7 until meat is brown and no pink remains. Stir frequently and break up meat as it cooks.
• While meat is browning, cut tomato into quarters and remove core. Dice into bite-size pieces and set aside. Dice cheese into bite-size pieces.
• Drain beef and return to pan. Add cheese and heat until cheese is melted, stirring frequently, and reducing heat if needed. Remove from heat and let stand 2 minutes.
• Remove tortillas from package and place on paper towel. Place in microwave and heat on high for 30 seconds.
• Assemble roll-ups as follows: Place tortillas on flat surface and add 1/2 cup beef mixture to each tortilla. Divide tomato and lettuce between each tortilla. Fold one side up about 1 inch to form the bottom, and roll tortilla to make a cylinder shape. Serve.

Steps:

• In medium bowl, blend cheeses, chiles, scallions and olives.
• Spread 1/2c cheese mixture on each tortilla and roll up jelly-roll fashion.
• Wrap each roll tightly in plastic and chill at least one hour.
• Using a very sharp knife, cut each roll into twelve half-inch thick slices; serve with salsa.

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in the cheddar cheese, chilies, picante sauce, chili powder, garlic salt and onion powder until blended. , Separate each tube of crescent roll dough into four rectangles; press perforations to seal. Spread about 1/4 cup cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side. Wrap in plastic and chill for at least 1 hour., Cut each roll into eight slices; place on ungreased baking sheets. Sprinkle with additional chili powder if desired. Bake at 350° for 10-12 minutes or until golden brown.

Steps:

• Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly.
• Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour).
• Slice into small wheels and serve.

Steps:

• Mix Neufchatel, chiles and cumin until blended; spread onto tortillas.
• Top with remaining ingredients.
• Roll up tortillas tightly. Cut each crosswise into 5 slices.

Steps:

• Heat oven to 425ºF.
• Spread chili onto bottom of 8-inch square baking dish.
• Place 1 wiener on each tortilla; roll up. Place, seam sides down, over chili. Sprinkle with cheese; cover.
• Bake 25 min. or until wieners are heated through and cheese is melted.

Steps:

• In a small bowl, beat cream cheese. Add the cheddar cheese, chiles, olives, onion and hot pepper sauce. Separate each tube of crescent dough into 4 rectangles; press perforations to seal., Spread cheese mixture over dough. Roll up jelly-roll style, starting with a long side. Cut each roll into 10 slices; place on greased baking sheets. Bake at 400° until golden brown, 8-10 minutes.