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Mexican Tortilla Rolls
Mexican Tortilla Rolls

Mexican Tortilla Rolls

9 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
12 oz cream cheese (1-1/2 blocks,) softened to room temperature
4 oz sour cream
2 tablespoons lemon juice
8 oz + 2 tablespoons picante sauce (medium -not chunky)
3 green onions, chopped fine (just the green part)
2 fresh jalapeno peppers, diced fine (medium sized- seeds removed)
10 flour tortillas (burrito sized)
10 slices turkey ham (rectangular shaped package)
100 multicolored toothpicks
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Let's Make It
1
Place cream cheese, sour cream, lemon juice, and 2 tablespoons of picante sauce in large bowl. Blend well until cream cheese lumps have been blended in. Add green onions and jalapenos. Blend well. Allow to sit for 30 minutes so the flavors will marinate.
2
Then, take about 3 tablespoons of mixture and spread in center of tortilla. Add one slice of turkey ham lengthwise onto the tortilla. Place it on the tortilla edge nearest to you and roll firmly. If the mixture is coming out of the sides you are rolling too tightly. Place roll in a dry container with an airtight seal. Repeat this process with the remaining 9 tortillas. Seal container and place in refrigerator overnight 8 hours.
3
Take a roll, discard the ends that have no filling. Make slices about the width of your finger. You can get 10 roll-ups from each tortilla. As you cut them insert a toothpick at the tortilla flap to keep the pinwheel together. Place on a serving tray with a bowl of picante sauce as a dip.
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