Fiesta Tortilla Roll-Ups
Flour tortillas rolled up with picante-seasoned cream cheese, fresh spinach, roasted red peppers and turkey breast make flavorful pinwheel appetizers.
Ingredients
1 package (8 ounces) light cream cheese, softened
0.5 cup Pace® Picante Sauce
1 sliced green onion, chopped (about 2 tablespoons)
6 ( 8-inch) flour tortilla, warmed
1 cup shredded spinach leaves or shredded romaine lettuce
3 thin slices cooked turkey breast, cut in half
2 ounces (about 1/4 cup) chopped pimiento or roasted red pepper
0.5 cup Pace® Picante Sauce
1 sliced green onion, chopped (about 2 tablespoons)
6 ( 8-inch) flour tortilla, warmed
1 cup shredded spinach leaves or shredded romaine lettuce
3 thin slices cooked turkey breast, cut in half
2 ounces (about 1/4 cup) chopped pimiento or roasted red pepper
Instructions
Stir the cream cheese, picante sauce and onion in a medium bowl.
Spread about 1/4 cup cheese mixture onto each tortilla to within 1/2-inch of the edge. Divide the spinach among the tortillas. Top each with 1/2 slice turkey and 2 teaspoons pimientos. Roll up the tortillas around the filling. Place the rolls seam-side down in a 3-quart shallow baking dish. Cover and refrigerate for 30 minutes.
Cut each roll into 6 slices. Secure each slice with a toothpick. Serve with additional picante sauce for dipping.
Spread about 1/4 cup cheese mixture onto each tortilla to within 1/2-inch of the edge. Divide the spinach among the tortillas. Top each with 1/2 slice turkey and 2 teaspoons pimientos. Roll up the tortillas around the filling. Place the rolls seam-side down in a 3-quart shallow baking dish. Cover and refrigerate for 30 minutes.
Cut each roll into 6 slices. Secure each slice with a toothpick. Serve with additional picante sauce for dipping.
Fiesta Tortilla Roll-Ups
Flour tortillas rolled up with picante-seasoned cream cheese, fresh spinach, roasted red peppers and turkey breast make flavorful pinwheel appetizers.
Directions
Print
Stir the cream cheese, picante sauce and onion in a medium bowl.Spread about 1/4 cup cheese mixture onto each tortilla to within 1/2-inch of the edge. Divide the spinach among the tortillas. Top each with 1/2 slice turkey and 2 teaspoons pimientos. Roll up the tortillas around the filling. Place the rolls seam-side down in a 3-quart shallow baking dish. Cover and refrigerate for 30 minutes.Cut each roll into 6 slices. Secure each slice with a toothpick. Serve with additional picante sauce for dipping.
Ingredients
1 package (8 ounces) light cream cheese, softened0.5 cup Pace® Picante Sauce1 sliced green onion, chopped (about 2 tablespoons)6 ( 8-inch) flour tortilla, warmed1 cup shredded spinach leaves or shredded romaine lettuce3 thin slices cooked turkey breast, cut in half2 ounces (about 1/4 cup) chopped pimiento or roasted red pepper
Herbed Chèvre en Croûte with Sala...
Looking for an impressive first-course? ...
Legendary Twice-Baked Potatoes
Super spuds are baked and stuffed with shr...
Creamy Shrimp and Scallop Shells
Sautéed shrimp and scallops are bathed in...
Creamy Broccoli Potato Soup
Each and every spoonful of this delicious...