Tortilla Roll-Ups with Avacado Salsa
| Tortilla Roll-Ups with Avacado Salsa | Print |
Recipe By: Alice Morrow
Ingredients
- 2 containers of avocado dip (in refrigerator section of grocery store)
- 1 jar of good salsa
- 1. Mix above ingredients together. Refrigerate until ready to use.
- TORTILLA ROLL-UPS
- 2 cans of bean dip
- 2 (8-oz.) containers of soft cream cheese
- 1 can Ole El Paso jalapeno relish or thick salsa
- 1 small can chopped green chilies, drained
- 2 c. grated velveeta jalapeno cheese
- 1-2 pkgs. of 10” flour tortillas
Instructions
- With a mixer, mix all ingredients except tortillas.
- Take a heaping spoon or more of mixture and spread over tortilla. Make it even and not too thick.
- Roll the tortilla up and place on baking sheet. Place a layer of paper towel and then wax paper over the tortilla rolls and then with saran wrap. Place in refrigerator for a couple of hours or overnite.
- When ready to serve, slice the tortillas into bite size pieces. You can usually get 6 per roll. Discard trimmed ends.
- Get a large flat serving tray. Place the avocado salsa dip in a bowl in middle of tray.
- Place the cut tortilla roll-ups around the tray.
- Cover with saran wrap and refrigerate until ready to serve. This whole recipe can be prepared 2-3 days ahead of time.
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