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Updated May 3rd, 2007
 Cooking
with Kristine Clark
Tortilla Roll-Ups
 Last week’s column discussed
food for Cinco de Mayo, but here’s
another recipe you should have to
help celebrate the day, Tortilla Roll-
Ups. There have been many variations
of these savory bites created
over the years but these are my
favorites. And they’re easy and
delicious even on the Dos or Tres
de Mayo!
Tortilla Roll-Ups are very popular
with my family and friends.
Since I am not disciplined enough
to keep detailed records of what I
serve guests at each visit, I usually
serve a favorite repeatedly until virtually
everyone I know has sampled
it more than once. Just about everyone
who has tried these has requested
the recipe.
They meet nearly all my criteria
for perfect hors d’oeuvres: they
can, in fact they should, be made
ahead of time; they can be put
together quickly; most of the ingredients
can be kept on-hand; there
are very few ingredients; it only
uses one bowl for quick cleanup;
and cream cheese is a main ingredient.
It goes without saying that
these are not for the calorie-conscious.
(You could also serve some
crudités with a light dip for those
who are already on “good” behavior.)
Tortilla Roll-Ups are really
“stick-to-your-ribs” offerings. A
real plus is that roll-ups invite
improvisation. The recipe below is
wonderful just as it is, but there are
many variations that can be made to
the basic theme of flour tortillas
and cream cheese. You can experiment
with combinations of your
favorite ingredients. I have fantasized
about a roll-up that incorporates
crabmeat. I’ll tell you about it
later if I hit on a yummy combo.
Roll-ups are ideal for Cinco de
Mayo also because they are fantastic
with margaritas. But we enjoy them
all year round, margaritas or not.
There is always something to celebrate!
Ole!
Tortilla Roll-Ups
Serves: Six to Eight
Ingredients:
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4 burrito-size flour tortillas
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2 8-oz. containers of cream cheese
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2 4-oz. cans diced, green chilies
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1 small can chopped, black olives (approx. 2.5 oz.)
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3-4 thinly sliced green onions
Garlic salt, to taste
 Preparation:
Soften cream cheese in microwave in bowl big enough to mix all
the ingredients. Drain the chilies and olives and blend into cream
cheese. Fold in green onions. Season with garlic salt. Spread mixture
evenly over the 4 tortillas. Roll up tortillas as tightly as possible. Place
close together in a rectangular casserole (I have a 2-qt Pyrex that’s perfect).
Cover and refrigerate three to four hours or, preferably,
overnight. Slice half- to three-fourths-inch thick pieces. They will look
like little pinwheels. Serve with bowl of chile salsa for dipping. Serves
six to eight.
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Do you have a favorite recipe that you would like to
share with our readers?
If so, please write to Kristine at:
Outlook Newspaper, P.O. Box 578,
La Cañada Flintridge, CA 91012
or e-mail it to:
outlooknews@earthlink.net |
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