I love a good party and even more so love great party snacks! Appetizers can fall into a rut of traditional dips and platters of veggies. I love small bites so I have TONS of great take-and-eat appetizer recipes. Try this recipe for perfect southwest bites – it might just be a hit for your picnic today or a party in the near future! Either way, I’m sure it will be a new favorite to add to your go-to recipe box…
TORTILLA ROLL-UPS
Ingredients
- 1 Package Large Flour Tortillas (10)
- 3 8-Ounce Bricks of Cream Cheese
- 3 Tbs Taco Seasoning
- 5-6 Green Onions, Chopped
- 1 Small Can Chopped Green Chiles, Drained
- 1 Cub Shredded Cheddar or Colby Jack Cheese
- 1 Jar Salsa (for dipping)
Instructions
- Set out cream cheese to come to room temperature. Place in a large bowl and beat with a hand mixer until smooth.
- Add taco seasoning and chiles and mix with mixer until incorporated.
- Add green onions and cheese and thoroughly mix with hand mixer. Use a spatula to scrape sides of the bowl and make sure all ingredients are evenly distributed.
- With a spatula, spread cream cheese filling in a thin layer (about 1/4 inch) on each tortilla and then roll up. This amount of filling should cover 10 tortillas.
- Place rolled tortillas in refrigerator for at least 1 hour to firm up.
- Cut ends off of chilled rolls and then slice into 1-inch slices. Arrange on a platter by themselves or around a small bowl.
- Serve with your favorite salsa for dipping.
These small bites pack a lot of flavor and provide the right combination of creamy and spicy. Want to kick it up a notch? Try using pickled jalapeño instead of green chiles. Don’t like taco seasoning? Try using ranch dressing mix. There’s a lot of possibilities and all of them will be crowdpleasers. Dig in!
Knife and Fork Living 
Have you ever found your tortilla getting soggy? I made them last year for Christmas and used some roast beef. Unfortunately, they all got soggy after an hour or two of being made.
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The filling in these is pretty sturdy so they keep their shape and texture if you eat them the same day. The next day they tend to be mushy. Putting lunchmeat inside is a great idea, but the moisture content is high enough that they get soggy. I’ve had the best results if I use salami or dried beef, like the Budding brand you buy in a jar, which both have lower moisture and add a lot of flavor and saltiness. Give either of those a try next time!
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