Tortilla Roll-ups

First of all, I must apologize. I've not been blogging much lately on any of my blogs. I've been de-junking & sanitizing my garage (we had a big infestation from a little creature...eeewww....), focusing on getting my garden in the ground and getting sick. In that order. Ugh. Anything else life wants to throw my way...bring it. I'm ready!!!

A couple of months ago I threw a bridal shower for a friend and made these delicious little babies for everyone to enjoy. And enjoy they did. Before I knew it, these few were all that were left. Okay, okay. So, I ate a dozen or so myself. They're just SOOOOO good! Creamy mexican flavors wrapped up in a tortilla...bite-sized! What's not to love!? My Mom has made these for YEARS and I've just recently caught the "tortilla roll-up loving bug."

I know, they look good. Don't be fooled, they're not. They're INCREDIBLE!!! Go make them for yourself. NOW. Then try to share them. I DARE you.





Tortilla Roll-ups

4-5 flour tortillas, softened
8oz. cream cheese, softened
1/2 c. cheddar cheese, shredded
1-2 green onions, chopped
1/2 c. black olives, broken
1 can diced green chilies, drained

Combine last five ingredients well. Spread onto softened tortillas in a square shape on the center of the round tortilla. Roll up. You can either cut into bite-sized pieces now and serve, or wrap tube tightly in cling wrap and store in the refrigerator until ready to use, then cut and serve.

*NOTE: The number of tortillas used depends on how thick you spread on the ingredients.

Cook From The Book::Crepes Ensenada

Today's recipe comes straight from one of my most favorite cookbooks, "Remedies for the I don't Cook Syndrome" by Janet Peterson. Though it is now out of print, I'm grateful for the mystery person who gave it to me when I got married. We have so many family favorites that have come from it.  It's not fancy in any way, but filled with delicious family-friendly recipes. 

I shared this one a few years ago with a local TV show called, Good Things Utah and they actually demonstrated it on AIR!  I know!  So, if you want to know how awful I looked pregnant with my youngest (who is now 2 1/2) all swollen (my nose grows about 3x its normal size when I'm pregnant) and about to burst, take a peek at the link right HERE.  It's really quite funny!  PLUS you'll get a step-by-step demonstration on how to make this DELICIOUS recipe for Crepes Ensenada!

Crepes Ensenada
from "Remedies for the I don't Cook Syndrome"
  by Janet Peterson

12 thin slices of ham (we like extra ham and use 24 slices)
12 (8-inch) flour tortillas
1 lb. Monterey Jack cheese, cut lengthwise into 12 sticks
1-4oz. can diced green chilies (we LOVE green chilies so I use one can for the tortillas and one for the sauce)
Paprika

Heat oven to 350 degrees F.

Place 1-2 slices of ham on each tortilla.  Put 1 stick of cheese in center and top with a few chili pieces.  Roll tortilla and secure with a toothpick (I just put into the pan folded end down to secure and it works just fine).  Place tortillas slightly separated in a greased or sprayed 9x13-inch pan.  Pour cheese sauce over tortillas.  Srinkle with paprika. Bake, uncovered 45 minutes.

Cheese Sauce
1/2 c. butter
1/2 c. flour
4 c. milk
3/4 lb. cheddar cheese, grated
1 tsp. dry mustard
1/2 tsp salt
dash of pepper
1-4oz. can diced green chilies (if desired)

Melt butter and blend in flour to form a smooth paste.  Add milk, grated cheese, mustard, salt and pepper. Cook, stirring until cheese is melted and sauce is smooth.

Serves 6-8.

Check out what other Cook's are making with this challenge by going to our host blog Tales from the Fridge.