Jalapeno Cream Cheese Rollups Recipes

Steps:

• Mix by hand, all ingredients except the shells.
• Spread out evenly on as many tortillas as it takes.
• Roll up like jelly rolls or cinnamon rolls.
• Place rolls in large plastic container, side by side, making sure paper towels are in the bottom & on top of rolls.to collect moisture. Secure lid on & place in fridge overnight so flavors can develope.
• When ready to serve, take out & slice rolls in 1" thick slices, eating the end pieces as you go, since they usually aren't full of filling & not presentable for serving. Arrange on platter,standing up, but leaning on each other at a 45° angle..Enjoy!!

Steps:

• The cream cheese should be softened. If it is not put it in a microwaveable bowl and microwave for 1 minute. Stir after a minute and microwave for 30 seconds more.
• Add the ranch dressing mix and stir.
• Drain the olives and jalapenos.
• Chop the carrots, jalapeno and olives using a food processor or knife until they are finely diced.
• Add to the cream cheese mixture and mix thoroughly.
• Trim the rounded edges off the tortillas making them square.
• Lay some plastic wrap on the counter and place the tortilla on it.
• Spread the cream cheese mixture on the tortilla to an even thickness. It should be about 1/8 of an inch or so. Roll the tortilla up and wrap it in the plastic wrap.
• Gently squeeze the tortilla to even out the distribution of the cream cheese.
• Continue until all the mixture is used.
• Put the rolled up tortillas in the refrigerator for a couple of hours.
• When ready to serve remove the plastic and slice the rollups into 1/2 inch rolls. Serve with Salsa.

Steps:

• In a medium sized bowl soften cream cheese to room temperature.
• Add to the cream cheese, the jalapenos, deli meat and onion mixing thoroughly.
• Spread mixture onto tortillas, then roll them up and then slice.
• Refrigerate until ready to serve.

Steps:

• Mix all items together.
• spread a thin layer on tortillas.
• When you spread across the Tortillas make sure that you leave two edges with out the spread (each end of the roll).
• They will be cut off as waste since they will not lay flat.
• Roll up, Cover and chill over night or at least for 1.
• 5 hours.
• After chilled slice about 1/2 inch size.
• ***If you add to much salsa and it is to Spicy, just add in some more sour cream, not Cream Cheese.
• ***I also tend to use almost a cup more Cheddar Cheese.
• ***I tend not to use the Olives or Chives but everything else.
• ***On the season salt 1Tsp will do just fine.