Freezer Friendly Salsa Grilled Cheese Roll Ups Recipes

Steps:

• Mix cream cheese, sour cream, green onions, and taco seasoning in a bowl until well blended. Spread a thin layer of the cream cheese mixture onto each tortilla. Roll each tortilla tightly to create a long tube. Spread more of the cream cheese mixture on the edges of the tortilla to seal. Freeze rolls on a baking sheet for 20 minutes for easier slicing. Cut each roll into 1-inch pieces and thaw before serving.

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:

• Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces).
• Chop cilantro ,onion ,garlic and add to tomatoes.
• Chop jalepenos with seeds and put in to 10 quart stock pot.
• Add cumin, salt and vinegar and stir all together.
• Bring to a boil and lower temperature to keep at a low boil for 2-3 hours.
• Boil down to about half to get rid of all the extra tomato water.
• I use 3 cup reusable plastic containers.
• Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa.
• Place lids on and freeze.

Steps:

• Mix Neufchatel and salsa until blended; spread onto tortillas.
• Top with remaining ingredients; roll up tightly.
• Cut each roll-up into 5 slices.