Mexican Tortilla Roll Ups

For a make-ahead appetizer recipe that's zesty, cheesy, and perfect for parties, try Mexican Tortilla Roll Ups. If you like creamy dips, then you'll love this easy snack idea!

Course Appetizer

Cuisine American, Mexican

Prep Time 10

Cook Time 20

Chilling time 2

Total Time 30

Servings servings (4 pieces each)

Calories 115kcal

Author Meggan Hill

Ingredients

8 ounces cream cheese softened
8 ounces sour cream
1 cup shredded cheddar cheese (4 ounces, see note 1)
1 (4 ounce) can diced green chiles drained
1/2 cup pitted black olives chopped (see note 2)
1/2 cup green onions sliced
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt (see note 3)
8 (8-inch) flour tortillas (see note 4)

US Customary - Metric

Instructions

In a medium bowl, add cream cheese and sour cream and stir to combine. Stir in cheddar cheese, diced green chilies, olives, green onions, garlic powder, and seasoned salt.
Working with one tortilla at a time, spread about 1/2 cup of the cream cheese mixture evenly over the tortilla, going all the way to the edge. Roll the tortilla tightly and wrap in plastic.
Continue with the remaining tortillas until all have been assembled and wrapped in plastic. Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.

Video

Notes

Cheddar cheese: This is oh-so Midwestern. If you're seeking something a little less Wisconsin and more Oaxaca, seek out a Mexican blend of shredded cheese in your supermarket's deli case.
Pitted black olives: These add a lovely, salty kick and a buttery texture boost. I know olives can be polarizing, though, so omit if desired.
Seasoned salt: Buy this in a jar at the supermarket or online (Lawry's is my go-to brand). Or to make your own seasoned salt, in a small bowl, whisk together 1/4 cup salt, 4 teaspoons sugar, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon cornstarch. You'll just need 1/2 teaspoon of this blend. (Store the rest covered in an airtight container to use in other recipes like Homemade Chex Mix and Baked Potato Skins).
Flour tortillas: Stock up on eight 8-inch tortillas for one batch of Mexican Tortilla Roll Ups. If you prefer larger, 10-inch tortillas, plan on filling about 5 of them.
Yield: This recipe makes 16 appetizer-sized servings of four roll ups each.
Storage: Store leftovers covered (or wrapped) in the refrigerator for up to 4 days.
Make ahead: Mexican Tortilla Roll Ups are best served chilled after at least 2 hours of "marination" time in the refrigerator. The flavor gets better as they chill! Feel free to make them up to 3 days in advance.
Freezer: These freeze like a dream! Wrap in a double layer of plastic wrap and freeze for up to 1 month. Thaw in the refrigerator or at room temperature.

Nutrition