Salsa Roll Ups

Salsa Roll Ups

Whether served as an appetizer, brunch or snack these Salsa Rollups fit the bill.These cheesy bites pack a little heat to keep your smart eating plan interesting. Make it basic or take it to the next level with flavors to fill your cravings.

When I saw these in My Food and Family Magazine I knew right away I wanted to make them.

They would be perfect as a snack on game night or if I ever entertained again. This stay at home order is crimping my style!

These are the INGREDIENTS For preparation:

• 8 oz Cream Cheese, softened, (I used whipped)
• 6 tbs Thick & Chunky Salsa
• 5 shells Flour tortilla shells, (I used burrito shells)
• 1 cup Mexican Style Finely Shredded Four Cheese (I used colby jack)
• 3 tsp chili powder

These are the INSTRUCTIONS for preparation:

• Gather ingredients.
• Mix cream cheese, chili powder and salsa until blended
• Spread thin onto tortillas.
• Sprinkle tortillas with cheese.
• Roll up tightly and place on cookie sheet or rectangular pan.
• Continue until all shells have been filled and rolled.
• Cut each roll up into 5 slices.
• Serve with any toppings you wish. Heating is optional.

At the time I had all the ingredients. But with grocery delivery it is hit and miss what you get. So you use up what you have as you wait.

By the time I was able to make these I realized right off it wasn’t going to be dinner unless I added plenty of options.

Optional:

Pizza Roll Ups

Prepare as directed, substituting CLASSICO Traditional Pizza Sauce for the salsa, KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend for the Mexican style cheese, and dried oregano leaves for the chili powder.

BLT Roll Ups

Omit salsa, shredded cheese and chili powder. Spread tortillas with Neufchatel as directed. Top with 1 cup shredded lettuce, 2 Tbsp. Real Bacon Recipe Pieces and 1 chopped tomato. Roll up and slice as directed.

Mexican Roll Ups

Add olives, guacamole, refried beans as you like.

Make Ahead

Prepare roll-ups as directed, but do not cut into slices. Wrap individually in plastic wrap. Refrigerate up to 4 hours before slicing to serve.

I had to substitute the Colby Jack Cheese for the 4 Cheese Mexican Style.

The Cream Cheese became whipped style. And the salsa was mild.

Even the shells went from tortilla size to burrito.

I also ended up substituting my own Chili Seasoning Mix. (Link)

Not having the Mexican Cheese I went ahead and added some more heat to the recipe.

I thought these roll ups were full of flavor. Next time I am going to add some additional ingredients to add more options.

All in all the entire family thought they were worth trying again.

And this basic recipe is just the start.

Now I know how the ingredients come together and what is needed to change them up, I see these Salsa Roll Ups on the table again in the near future.

I may even heat them up or toast the shells!