Best 9 Heathers Mexican Roll Ups Recipes

MEXICAN ROLL-UPS

Steps:

• In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic. Refrigerate for 1 hour or until firm. , Unwrap and cut into scant 1-in. slices. Serve with salsa if desired.

HEATHER'S MEXICAN ROLL-UPS

Steps:

• Place a small nonstick skillet on medium-high heat until it is hot enough for a spritz of water to sizzle on it.
• With an oven mitt, briefly remove the pan from the heat to mist lightly with oil spray. Add the turkey or beef to the pan.
• Cook, breaking into chunks with a wooden spoon for 3 to 4 minutes, or until lightly browned and no longer pink.
• Transfer the turkey or beef to a plate. Cover to keep warm.
• Return the pan to medium heat.
• Place the tortilla in the pan. Cook for about 30 seconds per side, or until just warmed.
• Transfer to a serving plate.
• Starting at one side, spread the sour cream evenly over two-thirds of the tortilla.
• Scatter the reserved turkey or beef over the sour cream. Top with the lettuce, tomato, and salsa.
• Starting at the filled end, roll the tortilla tightly into a tube, being careful not to tear it. Serve immediately.

MAKE-AHEAD MEXICAN ROLL-UPS

Steps:

• Prepare rice according to package directions, allowing about 15 minutes for instant rice or about 45 minutes for regular brown rice. Cool completely.
• Place beans in a colander or strainer and rinse to reduce sodium. Transfer to a large bowl.
• Thaw frozen corn in microwave. Drain and add to bowl. Or, if using can corn, just drain and add to bowl.
• Stir in rice, cheese, and salsa and spoon about 1/2 cup filling on each tortilla and roll or fold up.
• To freeze for future use, wrap eacch in plastic wrap and place in pan in the freezer overnight. When completely frozen, place in freezer safe plastic bag. Seal, label with date and return to freezer.

PRYJ'S SAVORY MEXICAN ROLL-UPS

Steps:

• In a medium bowl, mix the first 6 ingredients until everything is well incorporated into the cream cheese.
• Spread the cream mixture onto a tortilla and top the mixture with a layer of the sliced deli chicken.
• Roll the tortilla tightly and wrap in plastic wrap.
• Refrigerate for 2 hours.
• Remove the rolls from the plastic wrap and cut off the ends. Cut the roll into 1/2" slices.
• Serve with salsa.

MEXI-ROLLUPS

Steps:

• Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and taco seasoning in a large mixing bowl.
• Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

MEXICAN ROLL-UPS

Steps:

• I take the cream cheese and let it come to room temperature Then I mix the cream cheese and the ranch mix in a bowl and set aside.
• Take the refried bean and the salsa and mix them in a bowl, until you come up with a runny dip consistency( where you can spread it w/ a knife, but not to runny).
• Take the tortillas one at a time and spread the cream cheese mixture generously over the tortilla. Then take the bean and salsa mixture and put approx 3 tbs for each tortilla and spread around the entire tortilla.
• Then sprinkle 3/4 cup of the shredded cheese evenly over the tortilla, then drain the olives really well and place an olive slice about every inch or so or closer if you want more olives.
• Carefully roll up the tortilla keeping it tight and leaving the ends open. Put into a 13x9 pan and refrigerate until firm. Then remove from the refrigerator and slice each tortilla into 1" pieces and serve on a platter. If taking to a party, it helps to layer the slices putting a piece of wax paper or plastic wrap between each layer.

MEXICAN ROLL-UPS

Steps:

• Combine cream cheese, sour cream, and dip mixes.
• Spread on shells, sprinkle with cheese, roll up.
• Cut into 1"pieces.
• Can be served with salsa.

TEXAS ROADHOUSE ROLLS COPYCAT RECIPE

Steps:

• In the bowl of your mixing stand, add yeast, 1 teaspoon sugar, and warm water. Mix together until combined and then let stand until frothy (about 10 minutes - this will let the yeast dissolve).
• While the yeast dissolves, spray the inside of a mixing bowl with non-stick cooking spray or put a little bit of vegetable or olive oil on a paper towel and wipe the inside of the bowl with it. Set this bowl aside (you will use it later for the bread to rise).
• In the bowl of the mixer, add the scalded milk, melted butter, 1/4 cup sugar, honey, eggs, and salt. Using the dough hook on your mixer, mix together for about 1 minute. Start to add the flour to the mixing bowl, 1 cup at a time and mixing in-between adding cups of flour (depending on where you live, the humidity/weather that day, and temperature in your kitchen, the amount of flour that you use will vary - some days it's 6 cups, sometimes it's about 8). Continue to add flour until the dough doesn't stick to the side of the bowl when it is mixing. Let it knead in the mixer with the dough hook for 4-5 minutes.
• Place the dough in the prepared oiled bowl and cover with a clean kitchen towel (sometimes I will even make the towel a little damp because I live in a dry place without much humidity). Let the dough rise in a warm place until it's double in size (this first rise can take anywhere from 45 minutes to 1.5 hours - if you live in a cold place or keep the inside temperature of your home on the cooler side, it might take longer for your yeast to rise. A little tip if it's cooler inside your house: try turning your oven on for about 2 minutes on preheat (with the oven light on!) and then turning it off completely. Then put the rolls in to rise- you can use that little boost of heat to speed up the rising process.
• Spray two baking sheets (cookie sheets) with non-stick cooking spray.
• Punch down dough and turn out onto a floured surface.
• Divide the dough into 2 sections, then roll the dough out into a rectangle shape that is about 1/2-inch thick. Cut dough into 15-16 pieces (I usually do squares or rectangles - you can cut your shapes with a knife or even a pizza cutter to get those crisp edges). Repeat with the other half of the dough, which will give you 30-32 rolls total.
• Place rolls on the baking sheets sprayed with non-stick spray, cover with a clean kitchen towel, and let them double in size (this should take 30 minutes to an hour).
• Preheat oven to 350 degrees.
• Bake rolls for 12-18 minutes or until golden brown.
• Brush with melted butter as soon as they come out of the oven.
• We highly recommend serving these with our cinnamon honey butter recipe or raspberry honey butter!

MAKEOVER MEXICAN ROLL-UPS

Steps:

• In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic. Refrigerate for 1 hour or until firm. , Unwrap and cut into scant 1-in. slices. Serve with salsa if desired.