Tangy Taco Roll-ups are a favorite that have been around for a while yet they remain a hit at every gathering. Fill flour tortillas or thinly sliced ham with this south-of-the-border filling and you’ll have guests coming back for “Oh, just one more…”
Taco Roll-ups
2 – 8 ounce packages cream cheese, softened
1 cup sour cream
1/2 cup medium picante sauce
1 – 4.5 ounce can chopped olives
2 tablespoons taco seasoning
1 tablespoon dry onion soup mix (optional)
2 cups sharp cheddar cheese, shredded
1/8 to 1/4 cup jalapeno peppers, finely chopped
8-10 small or 6 large flour tortillas
Fresh parsley or cilantro
Combine first 8 ingredients in a food processor. Spread mixture onto tortillas or sliced ham and loosely roll up; wrap securely in plastic wrap. Refrigerate for at least 4 hours or overnight. Remove plastic wrap from rolls; slice into 1” to 1 1/4” individual servings, discarding ends. Rolls can be placed in the freezer for 30 minutes before cutting to make them easier and tidier to slice. Place small sprigs of parsley or cilantro in the center of each roll-up for garnish. Yield: Approximately 35 roll-ups
Cook’s Note: Use garlic, basil, spinach, jalapeno, sun-dried tomato or cheese flavored flour tortillas for a variety of flavors. The tortillas can also be lined with spinach or lettuce before adding the cheese filling, which makes the roll-ups lighter. In place of flour tortillas, try filling thin slices of Buddig Dried Beef or ham; chill, roll and slice as if using tortillas. Enjoy!
