Best Nacho Roll Ups Recipes

NACHO CHEESE PINWHEELS

Steps:

• Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions.
• Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.

TORTILLA ROLLUPS IV

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

FULLY-LOADED NACHO CUPS

Steps:

• Preheat the oven to 375 degrees F.
• Place a baking sheet in the oven to preheat for 10 minutes.
• Fit a wonton wrapper into each cup of a 12-cup nonstick muffin tin, pushing the wrapper down to the bottom of the cup, and crimping as necessary so that it forms a cup.
• Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring until softened, about 1 minute.
• Add the beef and 1/4 teaspoon salt and cook, stirring until brown, about 4 minutes. Add the taco seasoning and stir to combine.
• Remove the skillet from the heat. Use a slotted spoon to transfer and transfer the taco meat to a bowl and drain off the fat.
• Add the cheese, pickled jalapenos and beans to the taco meat and toss to combine. Season with salt.
• Fill the wonton-lined muffin cups with the beef mixture, place the muffin tin on the preheated baking sheet and bake until the wrappers are crisp and golden brown, about 17 minutes.
• Remove the nacho cups from the muffin tin and arrange on a platter.
• Top with the diced avocado, pico de gallo and sour cream, and serve immediately.

HOLIDAY ROLL UPS

Steps:

• Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly.
• Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour).
• Slice into small wheels and serve.

MEXICAN CHICKEN ROLL-UPS

Steps:

• 1. In a bowl, combine chicken, 1/2 cup sour cream, half of the soup, 1-1/2 teaspoons taco seasoning, 1 cup of cheese, onion, salsa and olives.
• 2. Spoon 1/3 cup onto each tortilla. Roll up and place seam side down in a greased 13"x9"2" baking dish.
• 3. Combine remaining sour cream, soup, and taco seasoning; pour over tortillas. Cover and bake at 350 degrees for 30 minutes or until completely heated through.
• 4. Sprinkle with remaining cheese. Garnish with lettuce, tomatoes and olives if desired. Serve with salsa, if desired.