About 15 years ago, my Dad started making a tasty appetizer called Tortilla Roll-ups for parties and events at work or church. He found the recipe in our church’s cookbook, but made a few changes to fit his taste. The recipe was a hit and became very much requested by others. So much so, that I actually kept a copy of the recipe in my purse for several years. There are many versions out there but this one is still my favorite because it does not turn pink, taste like ranch dressing, or become soggy tortilla balls.
A few tricks. Do not use the entire can of black olives, just use most of it. Otherwise, your filling will be too black. Spread the filling evenly to the edge of the tortilla or you will have lots of “ends”. The roll-ups cut the best when they have sat in the refrigerator overnight. Finally, do not sit things on top of the roll-up logs in the refrigerator or you will have flat rolls. Not pretty.
Serve these spicy, cream cheese treats with your favorite salsa and people will keep asking you to bring them over and over again. I speak from experience.
½ (8 ct.) pkg. large tortillas
3 (8 oz.) pkgs. cream cheese, softened
1 small bunch green onions, chopped
1 (3oz) can chopped green chilies, drained
1/2-3/4 (3oz) can chopped ripe black olives, drained
1 small jar diced pimentos, drained
Combine cream cheese, green onions, green chilies, black olives, and pimentos in a medium size bowl. Spread cream cheese mixture on tortillas and roll with ends opened. Be careful not to over fill tortillas. Wrap rolled tortillas in plastic wrap and chill 4 hours to overnight in refrigerator. Cut into half inch slices and serve with salsa.