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Mexican Roll-ups

5 to 6 flour tortillas

2 packages (8 ounces) Philadelphia Cream Cheese (may substitute with Philadelphia Lite)

1 package Hidden Valley Ranch dry mix

3 to 4 scallions; diced

1 small red pepper, diced

1 small can black olives, diced

1 package (12 ounces) shredded Cheddar cheese

1 jar of your favorite salsa


1. Mix softened Philadelphia cream cheese with the Hidden Valley Ranch dry mix. Then spread evenly on each of the tortillas.

2. Sprinkle each tortilla evenly with diced scallions, red pepper and olives. Top each with shredded cheese.

3. Roll each tortilla and chill in refrigerator at least 2 hours. Remove from refrigerator and slice in 1-inch sections. Arrange on flat plate and top with favorite salsa.

4. Rolled-up tortillas may be refrigerated for days or can be frozen until needed.


Susie Corll, 1938 S. State Line Road, Hubbard

WINNERS // Main 96 Cookbook page
Appetizers // Salads // Eating light // Ethnic dishes // Main dishes/casseroles // Desserts
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Updated Aug. 13, 1997
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