Help! I can't remember how to make them.

This is my rough memories of the mix:

8 oz. cream cheese
1 small can black olives 4 oz. (diced)
2 green onions (about 1/2 c. chopped)
1 c. shredded cheddar cheese
1/2 c. salsa
3 or more slice meat. Sliced very, very thin. Chop.
(Maybe 1 small 4 oz. can green chilis)

Flour tortillas of course. :-)

No sour cream that I can remember. (I looked at some recipes
online that included sour cream.)

Hummm... any other suggestions what I might have omitted?

Thanks! Thanks!

sandi wrote:
> Help! I can't remember how to make them.
>
> This is my rough memories of the mix:
>
> 8 oz. cream cheese
> 1 small can black olives 4 oz. (diced)
> 2 green onions (about 1/2 c. chopped)
> 1 c. shredded cheddar cheese
> 1/2 c. salsa
> 3 or more slice meat. Sliced very, very thin. Chop.
> (Maybe 1 small 4 oz. can green chilis)
>
> Flour tortillas of course. :-)
>
> No sour cream that I can remember. (I looked at some recipes
> online that included sour cream.)
>
> Hummm... any other suggestions what I might have omitted?
>
> Thanks! Thanks!


Yes, chopped chiles, canned if necessary. I've never had them with
meat. I have used sour cream, enough to make the cream cheese spreading
consistency. I don't remember salsa in the spreading mixture, only
served on the side to dip the pinwheels into. These have been served at
every SuperBowl party I've ever attended since we moved to Denver.

gloria p

"sandi" > wrote in message
enews.net...
> Help! I can't remember how to make them.
>
> This is my rough memories of the mix:
>
> 8 oz. cream cheese
> 1 small can black olives 4 oz. (diced)
> 2 green onions (about 1/2 c. chopped)
> 1 c. shredded cheddar cheese
> 1/2 c. salsa
> 3 or more slice meat. Sliced very, very thin. Chop.
> (Maybe 1 small 4 oz. can green chilis)
>
> Flour tortillas of course. :-)
>
> No sour cream that I can remember. (I looked at some recipes
> online that included sour cream.)
>
> Hummm... any other suggestions what I might have omitted?
>
> Thanks! Thanks!

I'll offer up my recipe, with the caveat that I don't measure anything so
what you see is at best just a guess as far as quantities go ;-)

8 oz cream cheese at room temp
3 green onions chopped
2/3 c. salsa
1 c. shredded cheese (Jack/Cheddar combo)
1/2 tsp fajita seasoning
1/4 tsp garlic salt
8 oz shredded chicken fajita meat (Usually use homemade, but have had good
results with Tyson pre-cooked strips as well<Fajita or Southwest>)
2 Jalapeno peppers (capped & finely chopped) remove seeds and veins if your
the sensitive type

Mix 1st 6 ingredients well and spread evenly over a flour tortilla. start
with ~1 tsp on a small tortilla and ~1 Tbsp for larger sizes, you want full
coverage, but just a thin layer on the side that will be the final roll,
otherwise the mixture will squeeze out all over the place when rolling it
up.(Speaks from experience)

Spread a layer of meat (and Jalapeno's if desired...also like the olive
suggestion, may try that next time around) on 1/2 of the tortilla and roll
up tight starting from meat-laden side. Chill 1 hour to overnight. Slice if
desired and serve.

Experiment with ingredients that you like, just keep in mind that the more
dry ingredients, the less likely it will hold together.

I made a derivative of this recipe using smoked turkey, chutney, green
onions and baby spinach (with no fajita/salsa'ish ingredients ) for my wife
to take to a party on Monday night. Pics on a.b.f.

KW

"sandi" > wrote in message
enews.net...
> Help! I can't remember how to make them.
>
> This is my rough memories of the mix:

> Hummm... any other suggestions what I might have omitted?
>
> Thanks! Thanks!

I'm pretty sure since it's just stuff rolled up in a tortilla you can put
what ever you want in them and don't need a "recipe."


Ms P

Puester > wrote in
:

> sandi wrote:
>> Help! I can't remember how to make them.
>>
>> This is my rough memories of the mix:
>>
>> 8 oz. cream cheese
>> 1 small can black olives 4 oz. (diced)
>> 2 green onions (about 1/2 c. chopped)
>> 1 c. shredded cheddar cheese
>> 1/2 c. salsa
>> 3 or more slice meat. Sliced very, very thin. Chop.
>> (Maybe 1 small 4 oz. can green chilis)
>>
>> Flour tortillas of course. :-)
>>
>> No sour cream that I can remember. (I looked at some recipes
>> online that included sour cream.)
>>
>> Hummm... any other suggestions what I might have omitted?
>>
>> Thanks! Thanks!
>
>
> Yes, chopped chiles, canned if necessary. I've never had them
> with meat. I have used sour cream, enough to make the cream
> cheese spreading consistency. I don't remember salsa in the
> spreading mixture, only served on the side to dip the
> pinwheels into. These have been served at every SuperBowl
> party I've ever attended since we moved to Denver.
>
> gloria p

I'm even trying to remember which type of meat taster better.
Albertson's has a sale on the small packages, 2 for $1. I think it
was ham that was the best.

Thanks for helping out. I used to make them for the weekly Bronco
games MANY years ago but forgot the ingrediants. I still don't
remember the sour cream part. A bit of salsa put some 'zing' in
the flavor.

"KW" <keith_warrennospamatallteldotnet> wrote in

> I'll offer up my recipe, with the caveat that I don't measure
> anything so what you see is at best just a guess as far as
> quantities go ;-)
>
> 8 oz cream cheese at room temp
> 3 green onions chopped
> 2/3 c. salsa
> 1 c. shredded cheese (Jack/Cheddar combo)
> 1/2 tsp fajita seasoning
> 1/4 tsp garlic salt
> 8 oz shredded chicken fajita meat (Usually use homemade, but
> have had good results with Tyson pre-cooked strips as
> well<Fajita or Southwest>) 2 Jalapeno peppers (capped & finely
> chopped) remove seeds and veins if your the sensitive type
>
> Mix 1st 6 ingredients well and spread evenly over a flour
> tortilla. start with ~1 tsp on a small tortilla and ~1 Tbsp
> for larger sizes, you want full coverage, but just a thin
> layer on the side that will be the final roll, otherwise the
> mixture will squeeze out all over the place when rolling it
> up.(Speaks from experience)
>
> Spread a layer of meat (and Jalapeno's if desired...also like
> the olive suggestion, may try that next time around) on 1/2 of
> the tortilla and roll up tight starting from meat-laden side.
> Chill 1 hour to overnight. Slice if desired and serve.
>
> Experiment with ingredients that you like, just keep in mind
> that the more dry ingredients, the less likely it will hold
> together.
>
> I made a derivative of this recipe using smoked turkey,
> chutney, green onions and baby spinach (with no
> fajita/salsa'ish ingredients ) for my wife to take to a party
> on Monday night. Pics on a.b.f.
>
> KW

I think I'll try and add a few of your ingrediants & experiment a
bit. :-) OH.. and I will be on my way to a.b.f. really soon!!
THANKS!

"ms_peacock" > wrote in
:

>
> "sandi" > wrote in message
> enews.net...
>> Help! I can't remember how to make them.
>>
>> This is my rough memories of the mix:
>
>> Hummm... any other suggestions what I might have omitted?
>>
>> Thanks! Thanks!
>
> I'm pretty sure since it's just stuff rolled up in a tortilla
> you can put what ever you want in them and don't need a
> "recipe."
>
>
> Ms P

No, I don't need a 'recipe' but I was trying to jog my memory for
ingrediants used. I read a few recipes online but none sounded
quite right and thought others might give me some suggestions here.

:-)

On 18 Jan 2007 12:05:27 GMT, sandi > wrote:
>> sandi wrote:
>>> Help! I can't remember how to make them.
>>>
>>> This is my rough memories of the mix:
>>>
>>> 8 oz. cream cheese
>>> 1 small can black olives 4 oz. (diced)
>>> 2 green onions (about 1/2 c. chopped)
>>> 1 c. shredded cheddar cheese
>>> 1/2 c. salsa
>>> 3 or more slice meat. Sliced very, very thin. Chop.
>>> (Maybe 1 small 4 oz. can green chilis)
>>>
>>> Flour tortillas of course. :-)

Here is the recipe that we have used for years.....it is soooo good!!


@@@@@ Now You're Cooking! Export Format

Vegetarian Rollups

appetizers, mexican

16 oz cream cheese
8 oz sour cream
4 oz black olives, drained
4 1/2 oz green chilies, drained
1 pkg taco seasoning mix
8 flour tortillas

Combine all ingredients except tortillas. Spread mixture on tortilla
and roll up. Refrigerate until serving.

At serving time, slice on the diagonal. Sprinkle tops with paprika,
if
desired.

Yield: 8 servings


** Exported from Now You're Cooking! v5.75 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

"sandi" > wrote in message
enews.net...
> "ms_peacock" > wrote in
> :
>
>>
>> I'm pretty sure since it's just stuff rolled up in a tortilla
>> you can put what ever you want in them and don't need a
>> "recipe."
>>
>>
>> Ms P
>
> No, I don't need a 'recipe' but I was trying to jog my memory for
> ingrediants used. I read a few recipes online but none sounded
> quite right and thought others might give me some suggestions here.
>
> :-)

What do you mean "didn't sound quite right?" It's stuff rolled up in a
tortilla, how could it be wrong?


Ms P

sandi wrote:
> Help! I can't remember how to make them.
>
> This is my rough memories of the mix:
>
> 8 oz. cream cheese
> 1 small can black olives 4 oz. (diced)
> 2 green onions (about 1/2 c. chopped)
> 1 c. shredded cheddar cheese
> 1/2 c. salsa
> 3 or more slice meat. Sliced very, very thin. Chop.
> (Maybe 1 small 4 oz. can green chilis)
>
> Flour tortillas of course. :-)
>
> No sour cream that I can remember. (I looked at some recipes
> online that included sour cream.)
>
> Hummm... any other suggestions what I might have omitted?
>
> Thanks! Thanks!

Sandi, we used this one at a catering company I used to work for:

Tortilla Roll-Ups

6 ounces sour cream
4 ounces mild green chilies
3 ounces cream cheese -- softened
1/4 cup olives (black or green) -- chopped
2 cups cheddar cheese -- shredded
garlic powder -- to taste
tabasco sauce -- to taste

Combine all ingredients.
Spread mixture on 2/3 of flour tortilla (8-inch).
Roll up , working toward the plain 1/3 of the tortilla.
Wrap in plastic wrap and refrigerate overnight.
Slice into approximately 3/4" slices.

Steve

Ward Abbott > wrote in

> Here is the recipe that we have used for years.....it is soooo
> good!!
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Vegetarian Rollups
>
> appetizers, mexican
>
> 16 oz cream cheese
> 8 oz sour cream
> 4 oz black olives, drained
> 4 1/2 oz green chilies, drained
> 1 pkg taco seasoning mix
> 8 flour tortillas
>
> Combine all ingredients except tortillas. Spread mixture on
> tortilla and roll up. Refrigerate until serving.
>
> At serving time, slice on the diagonal. Sprinkle tops with
> paprika, if
> desired.
>
> Yield: 8 servings
Thank you! :-)

wrote in
> Sandi, we used this one at a catering company I used to work for:
>
> Tortilla Roll-Ups
>
> 6 ounces sour cream
> 4 ounces mild green chilies
> 3 ounces cream cheese -- softened
> 1/4 cup olives (black or green) -- chopped
> 2 cups cheddar cheese -- shredded
> garlic powder -- to taste
> tabasco sauce -- to taste
>
> Combine all ingredients.
> Spread mixture on 2/3 of flour tortilla (8-inch).
> Roll up , working toward the plain 1/3 of the tortilla.
> Wrap in plastic wrap and refrigerate overnight.
> Slice into approximately 3/4" slices.
>
> Steve


I'm just going to have to try the addition of the sour cream
(plus other ingredients suggested by you and others).

Thanks! :-)

One time on Usenet, sandi > said:

> Help! I can't remember how to make them.
>
> This is my rough memories of the mix:
>
> 8 oz. cream cheese
> 1 small can black olives 4 oz. (diced)
> 2 green onions (about 1/2 c. chopped)
> 1 c. shredded cheddar cheese
> 1/2 c. salsa
> 3 or more slice meat. Sliced very, very thin. Chop.
> (Maybe 1 small 4 oz. can green chilis)
>
> Flour tortillas of course. :-)
>
> No sour cream that I can remember. (I looked at some recipes
> online that included sour cream.)
>
> Hummm... any other suggestions what I might have omitted?

I see a problem in your question in that there must be dozens
of "Tortilla Rollup" recipes out there -- I think it comes down
to what you like more than anything. But this is the recipe that
my Mom, and now my Sibling, do for the holidays -- and it does
include sour cream. I never eat them myself, too spicy. :-(

Tortilla Rollups

2 - 8 oz. packages cream cheese,
3/4 pt. sour cream
8 green onions, cleaned and chopped
1 - 15 oz. can black olives, chopped
1 - 7 oz. green chilies, chopped
1 - 4 oz. can jalapenos, chopped
cumin
flour tortillas

Cream first six ingredients when at room tempurature. Sprinkle with
cumin and refrigerate covered for 4 hours. Spread on flour tortillas.
Roll up tortillas and cut into serving size. Should make 2 dozen
snacks.

--
Jani in WA