One afternoon last week I had some friends over for Tequila Marjitos. I decided I should have some Mexican snacks to go along with the drinks. I remembered a roll up my daughter-in-law Robynn served us when we were visiting. They were good and fast to make and best of all, went with my Mexican theme. These are good if you need a quick appetizer to take somewhere, too.
My friends suggested I put the recipe in “What’s Cooking.” I hope you enjoy them. I will give you the recipe for the Tequila Marjitos next week!
Mexican Roll Ups:
1 package fiesta ranch dry dressing packet
1- 8 oz. package cream cheese, softened
1- 8 oz. container of sour cream
2 cups shredded cheddar cheese or Mexican shredded cheese (what I used)
soft flour tortilla shells (the fluffier, thicker tortillas work best)
Cream the cream cheese, mix in sour cream and ranch packet, stir until smooth then add shredded cheese and mix well. Spread on tortilla shell, roll up tightly wrap in plastic wrap and chill in refrigerator for at least 20 minutes before slicing and serving. Depending how thick you make the spread, it made about 6 roll ups for me. You can add other ingredients if you want like chopped olives, etc, I didn’t add any extras ‘cause you never know what people like.
These are best made the day you use them. I didn’t think we could eat all of them so I stored the extra cream cheese mixture to make roll ups a few days later.
Stay cool and have a good week!
My friends suggested I put the recipe in “What’s Cooking.” I hope you enjoy them. I will give you the recipe for the Tequila Marjitos next week!
Mexican Roll Ups:
1 package fiesta ranch dry dressing packet
1- 8 oz. package cream cheese, softened
1- 8 oz. container of sour cream
2 cups shredded cheddar cheese or Mexican shredded cheese (what I used)
soft flour tortilla shells (the fluffier, thicker tortillas work best)
Cream the cream cheese, mix in sour cream and ranch packet, stir until smooth then add shredded cheese and mix well. Spread on tortilla shell, roll up tightly wrap in plastic wrap and chill in refrigerator for at least 20 minutes before slicing and serving. Depending how thick you make the spread, it made about 6 roll ups for me. You can add other ingredients if you want like chopped olives, etc, I didn’t add any extras ‘cause you never know what people like.
These are best made the day you use them. I didn’t think we could eat all of them so I stored the extra cream cheese mixture to make roll ups a few days later.
Stay cool and have a good week!
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