Thursday, May 13, 2010

Tortilla Roll-ups

This post is for Kodi and Meg who have both asked me about my mom's tortilla roll-ups, that I have also been making for the past few years. And for anyone else who wants a good summertime snack recipe. Thanks mom for these awesome snacks!

These are a super easy to make, easy to store, easy to eat, camping and lake food. And if you feed these to any male friend, they'll love you for life!

First, you need cream cheese, he's the base of the filling. You can get the cheap brand it doesn't make a difference in this recipe, but don't get the no fat kind, that just might be weird. Then you need tortillas, you can also buy the cheap tortillas, but make sure they are the big kind, we aren't making soft tacos here boys. Then spices, spices and more spices.

The picture above is filling for my ranch tortilla roll-ups, but there are endless possibilities for what you can do with these guys.

First you want to set your cream cheese out for a few hours, you want it to be room temperature, it's impossible to work with the cream cheese if it's cold. You can set it out in the morning and make the roll-ups after you get off work, it'll be fine. Then you need your seasonings. Here are a few different kinds I make: Ranch, Southwest, Bacon & Onion. You want about 3 tablespoons of seasoning per log of cream cheese, and NO I do not measure it out. When it looks like a lot of seasoning, add more, trust me. You don't want it to taste like you are eating plain cream cheese roll-ups.

Once you have everything in a bowl, mix it with a fork, trust me, spoons don't work. Take the back side of the fork and just press down and start working all the spices and onions in and then you can start stirring it around a little bit.

When your mix is all incorporated, taste test it, adjust seasonings as needed, the mix should be very flavorful. Then take a rubber spatula and spread about 1/8" of the mixture on one large tortilla ALL the way to the edges. Then TIGHTLY roll them up and put them in the freezer for about 10-15 minutes so they get a little hard, then slice them in about 3/4" slices.

These are southwest roll-ups ready to eat. They are VERY good dipped in salsa!

*Always taste test your mixture before spreading on tortillas, adjust seasonings as needed.

Southwest roll-ups:
3 blocks cream cheese, room temperature
2 packets taco seasoning (or make your own, I do, add 2 tablespoons cumin, 2 tablespoons paprika and 2 tablespoons garlic powder, and a dash of salt, sometimes I add onion flakes if I have them on hand)

Ranch Roll-ups:
3 blocks cream cheese, room temperature
2-3 packets of ranch dressing mix
2-3 green onions, chopped (white and green ends)

Bacon & Onion Roll-ups:
3 blocks cream cheese, room temperature
3-4 green onions, chopped (white and green ends)
1/2 cup real bacon bits
1 tablespoon onion powder
Dash of kosher salt
Dash of fresh cracked black pepper

*You can make your own up as well, when I have herbs in the garden ready I make all kinds of creations, possibilities are endless! Enjoy!

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