Today is my grandson’s very first birthday! My precious little boy is having a birthday party tomorrow. I asked his mom what I could bring for munchies to serve before pizza and birthday cake and she said, without any hesitation whatsoever, “Tortilla roll-ups!”
I made them for her baby shower over a year ago (that’s when this photo was taken – wasn’t it cute the way everything was served in boy toys?) and she absolutely loved them. Of course if my dear daughter-in-law wants anything, she gets it! I think these tortilla roll-ups are second only to Grammy’s homemade dinner rolls when it comes to her favorites.
The recipe below is enough to make a big platter-full, like the one you see in the photo. Serve them with salsa (homemade is preferable but good old Pace picante sauce will work in a pinch).
Tortilla Rollups
2 packages flour tortillas, burrito size
2 8-ounce packages cream cheese
1 can large black olives, diced
2 cans chopped mild green chiles (or about 3 fresh roasted green chiles, peeled, seeded, and chopped)
5 green onions, finely sliced
3 cloves garlic, finely minced
1 bunch cilantro, minced (optional)
2 t. cumin powder
1 t. salt (or to taste)
2 t. chili powder
1 t. black pepper
Mix the softened cream cheese with the rest of the ingredients. Taste and adjust seasonings as necessary.
To assemble, take one flour tortilla and spread it with about one-quarter cup of the cream cheese mixture; don’t make it too thin (they won’t be very tasty) or too thick (the filling will ooze out when you cut the tortilla). Shape into a log by tightly rolling the tortilla from one edge to the other. When you’ve used up all the cream cheese, cover the logs with plastic wrap and place them, seam side down, in the refrigerator for about an hour so that the filling hardens up slightly.
To serve: place each tortilla log on a cutting board and slice into one-inch thick slices. Arrange the horizontal slices (they should look like pinwheels) on a platter, around a bowl of salsa.
These look quite yummy!!!
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