Appetizer: Texas Tortilla Roll Ups

Texas Tortilla Roll Ups

Two (2) - 8 oz. pkg Cream Cheese

4 Tablespoons Hillden Valley Ranch Mix (the powdered kind) This equals one package.

1 (4 oz) can of Green Chilies (Mild or Hot) chopped - I use mild because I don't like spicy hot!

1 Tablespoon of Pimento

1/4 cup of chopped black olives (you can put more if you like).
I buy the sliced olives and chop. The chopped ones that you can buy in a can are chopped too fine. Not good!

1 small red bell pepper and 1 small green bell pepper - chopped
It is hard to find small bell peppers. I usually use a half or less of a large pepper.

1 pkg of Garden Spinach Herb Wraps (I use the Mission brand and there are 6 to a pkg.)

(You can add 2 or 3 green onions, chopped, if you like onion)
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Because cream cheese will soften quickly when mixed, make sure you have all of your ingredients chopped and ready to add.

Let cream cheese soften just enough so that it can be mixed with a mixer. Mix on medium speed until smooth. Do not over mix.

Add all of the above ingredients. Mix lightly with a mixer or mix by hand. You do not want to pulverize the veggies.

Spread the mixture on the tortilla wraps one at a time. Roll. Place on a cookie sheet or large platter and cover with foil. Put in refrigerator and chill. Cut into pinwheels (1/4" to 1/2"). You want to be able to pick them up without them falling apart.

Arrange on platter, cover and keep refrigerated until ready to serve. During the summer months (outdoor July 4th parties, for example), I will usually place on ice.

However, these are such a winner that they fly off of the plate!

Easy to make and a winner!

Wowza Ann! These sound great, I will have the ones with hot chilies please!

Okay, Piper . . . hot chilies for you but not for me! I bet Casey would like the hot, hot chilies. LOL

I made some of these today and still have some left over to snack on tomorrow during the Anthony trial.

Hubby would like these with hot chilies but I only use the mild chilies.