Roxy15
All-Conference
Veggie Tortilla Roll-Ups;
8 oz. cream cheese softened
1/4 c. Marzetti Ranch Veggie Dip
3/4 c. shredded colby jack cheese
1/4 c. finely diced red bell pepper
3 tbsp. minced green onion
1/2 can diced green chiles mild, medium or hot
1/4 c. diced black olives
1/4 tsp. garlic powder
1/2 tsp. kosher sea salt
2 10-inch tortillas regular, whole wheat or spinach
In a medium mixing bowl, combine cream cheese and ranch dip. Using a hand-held mixer, beat until smooth, about 1 minute.
Add cheese, bell pepper, onion, chiles, olives, garlic powder, and salt. Mix until combined, about 2 minutes.
Divude the mixture evenly between the two flour tortillas. Spread to cover the surface of the tortillas. Roll up tightly into a log.
Place in plastic wrap and refrigerate for 2-4 hours or until firm.
Remove from the plastic wrap and cut into 1-inch thick slices. Serve immediately.
View attachment 15216
8 oz. cream cheese softened
1/4 c. Marzetti Ranch Veggie Dip
3/4 c. shredded colby jack cheese
1/4 c. finely diced red bell pepper
3 tbsp. minced green onion
1/2 can diced green chiles mild, medium or hot
1/4 c. diced black olives
1/4 tsp. garlic powder
1/2 tsp. kosher sea salt
2 10-inch tortillas regular, whole wheat or spinach
In a medium mixing bowl, combine cream cheese and ranch dip. Using a hand-held mixer, beat until smooth, about 1 minute.
Add cheese, bell pepper, onion, chiles, olives, garlic powder, and salt. Mix until combined, about 2 minutes.
Divude the mixture evenly between the two flour tortillas. Spread to cover the surface of the tortillas. Roll up tightly into a log.
Place in plastic wrap and refrigerate for 2-4 hours or until firm.
Remove from the plastic wrap and cut into 1-inch thick slices. Serve immediately.
View attachment 15216