1 container fresh pica de gallo (in produce section), not sure size, maybe 2 cups
1 16 oz. shredded cheese (can be mexican or shredded cheddar/monterey jack combo)
Instructions
mix taco seasoning into 2 blocks of cream cheese
Build the roll-up by taking one flour tortilla at a time.
lay out one tortilla, spread a thin layer of cream cheese mixture on it making sure that you have some at the top so that when you roll it up the mixture serves as glue to hold it together
next, before you roll it up, place some pica de gallo in the middle of tortilla being careful to drain it a little with a fork before placing it on tortilla, you don't want to make tortilla soft and gooey, use your judgement as to how much you want in there, don't want it to get soggy
last step before rolling it up is to sprinkle some shredded cheese all over it, just not a lot or too much, THEN roll up tortilla making sure there is enough cream cheese mixture to seal it, lastly cut the rolled tortilla into one inch sections
Originally Submitted
1/15/2009
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