Mexican Roll Ups
Colorful and zesty cold appetizer.

Submitted By: Mary Kolling (Robbie's mom)
Prep. Time: 0:25
Yield: 15-20

1 oz. package ranch dip mix
8 oz. box cream cheese - softened, low-fat okay
4.25 oz. can chopped black olives - drained
4 oz. can green chili peppers - drained, minced
1/4 cup minced green bell pepper
(4-6) 12" flour tortillas

-Combine all ingredients, except tortillas, in a bowl.
-Spread mixture, about 1/8" thick, onto tortillas.
-Roll up tortillas tightly.
-Slice into 1" sections.
-Refrigerate before serving.

Notes: I use dental floss to pinch off the 1" sections.

Serving Suggestion: Wash them down with Frozen Daiquiris!
 

• Great recipe will share it with my friends

• We have a similar recipe for Mexican Roll Ups. We use sour cream, cream cheese, chilies and garlic salt only. Deep fry them and you will discover a wonderful new experience! No one believes it is just a flour tortilla.

• Made these for a Christmas appetizer party/brunch. I sprinkled them with paprika for garnish. They were very good, but very rich, the flavor was very strong. No one ate more than 2 or 3 because of this but they all complimented them.

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