i want the recipe for Mexican Roll Ups?

Answer 1

Categories:
Meatless Appetizer Recipes
Roll Ups Recipes


Ingredients:
6 large flour tortillas
8 ounces cream cheese -- at room temperature
8 ounces sour cream
8 green onions -- chopped
16 ounces salsa


Directions:

Mix cream cheese with sour cream and chopped green onions. Spread on flour tortillas evenly, avoiding the edges. Roll up and refrigerate in large gallon size ziptop plastic bags for at least 2 hours (may store overnight).

Slice half of the tortilla roll-ups into 1" circles. Arrange on platter. When your supply runs low slice the remaining tortilla roll-ups and serve. It's best not to cut up the roll-ups too far in advance, as they may dry out if left on the serving table for over 2 hours.

Per Serving (excluding unknown items): 142 Calories; 8g Fat (49.6% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 242mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

This recipe for Mexican Roll-Ups serves/makes 20 pcs

Answer 2

Mexican Roll-Ups
Yield: 1 Servings

Ingredients

8 oz cream cheese
4 green onions; chopped fine
8 oz sour cream
1 cn (4oz) green chiles; chopped
1 garlic salt to taste

Instructions

Mix all ingredients. Spread on flour tortillas and roll. Refrigerate for 2
or 3 hours. Slice into bite-size pieces. Serve with taco or picante sauce
for dip.

Mexican Chicken Rollups
Yield: 1 Serving

Ingredients

2 boneless skinless chicken
-breast ha
1 cn green chile; whipped
1/2 c lowfat mozzarella cheese;
-shredded
1 se egg beaters" 99% egg
-substitute
1 or 2 egg whites
1 cu baked tortilla chips;
-crushed
1 cn enchilada sauce
16 oz canned tomatoes; chopped
1/2 c lowfat cheddar cheese;
-shredded

Instructions

1. Chicken breasts: split, and pound to flatten.
2. Crush the tortilla chips finely.
3. On each chicken breast place 1 chili, and 2 tablespoons mozzarella
cheese, roll breast tightly and fasten with wooden picks.
4. Dip each roll into the beaten egg, then into crushed chips.
5. Place rolls in a shallow baking dish sprayed with pam
6. Bake in preheated 350-degree oven for 20 minutes.
7. Chop the tomatoes but do not drain. Mix with the enchilada
8. Bake in preheated 350-degree oven for 15-20 minutes. Sprinkle with
cheddar cheese and bake 5-7 minutes longer until cheese is bubbling.

Answer 3

Your kidding right? They're called soft taco's or tortillias! OK here's a few!

Tortilla crab Roll Up Recipe

8 tortillas
1 cup sour cream
green onions
1 1/2 cups cheese, shredded
tomatoes
1 1/2 cups imitation crabmeat
imitation crab
salsa

4 servings

10 minutes 5 mins prep

In bowl stir together sour cream, cheese and crabmeat. Spread 1/2 cup mixture on each tortilla. Top with desired topping. Microwave (or pop in oven) just until cheese is melted.
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Mexican Fish Roll-up Tortillias Recipe

2 tablespoons olive oil
1 onion
500 g fish fillets (either fresh or frozen)
1/4 teaspoon sambal tjampoer or any very hot chili sauce
2 tablespoons soya sauce, extra,to taste
3 tablespoons desiccated coconut
1/4 cup coconut meat (large white chunks of coconut) (optional)
1/2 cup sweet and sour sauce (See note below)
8 large tortillas
grated cheese, for topping

8 tortillas

55 minutes 10 mins prep

Sauté the onion in the olive oil in pan, add the soy sauce, sambal and sweet and sour sauce. (Note: make your own sweet and sour sauce with the following; 2 tablespoons sugar, 2 teaspoons cornflour, 1/4 teaspoon salt, 1/3 cup tomato sauce, 2 tablespoons white vinegar, & 1 tablespoon of soy sauce.)
Add the fish and simmer for 15 minutes, add more soy sauce according to preference and the dissicated coconut and the coconut meat (if used).
Simmer for several minutes more (the sauce should have reduced somewhat and the whole mixture be cooked and not too liquid at all).
Put spoonfulls into the middle of tortilla's and roll them up, tucking in the ends as you go to make little parcels.
Line up the packages in an oven dish, sprinkle grated cheese over the top, put into a hot oven (200 C) for about 20 minutes until hot.

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Chicken roll ups
3 boneless skinless chicken breasts, cut into 1 inch strips
1 1/2 tablespoons olive oil
salt
pepper
12 medium flour tortillas
1 1/2 limes
salsa, as required
guacamole, as required
diced tomatoes, as required
shredded lettuce, as required

6 servings

55 minutes 25 mins prep

Brush the olive oil all over the chicken strips.
Sprinkle the chicken with salt and pepper.
Place a skillet or grill pan over high heat.
Lightly coat with oil.
Cook the chicken about 2-4 minutes per side, until cooked through and place on a cooking board to rest for 5 minutes.
Cut the limes in half, pierce the juice side with a fork and twist to release the juices over the cooked chicken.
Cut the chicken into thin slices across the grain and then cut each slice into bite-sized pieces.
Warm the flour tortillas by first dipping them in water and then placing them in a dry pan over low heat.
Use tongs to lift out.
Wrap in a towel to keep warm.
Assemble the tacos at the table with salsa, guacamole, diced tomatoes and shredded lettuce.
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Well that should get ya started good luck!!!

Answer 4

SLiced avocado, tomato, onion and bell peppers and corn topped with strained salsa. Roll it up in a wrap.