Instructions:
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Instructions
1. Prepare the Spread
In a medium mixing bowl, use a spatula or hand mixer to blend the softened cream cheese and sour cream until smooth and lump-free. Stir in the garlic powder, onion powder, salt, pepper, and any optional seasonings until fully combined.
2. Combine with Fillings
Add the shredded cheddar, mozzarella, red bell pepper, carrot, green onions, and minced broccoli to the cream cheese mixture. Fold everything together until the vegetables and cheeses are evenly distributed and coated in the spread.
3. Assemble the Rolls
Lay one tortilla flat on a clean surface. Spread a generous, even layer of the vegetable-cheese mixture (about one-quarter of the total filling) across the entire surface of the tortilla, going all the way to the edges.
Tightly roll the tortilla into a firm, compact log. Repeat with the remaining tortillas and filling.
4. Chill to Firm Up
Individually wrap each tortilla log snugly in plastic wrap. Refrigerate for at least 1 hour, or until very firm. This step is crucial for neat, clean slicing.
5. Slice and Serve
Unwrap the chilled tortilla logs. Using a sharp serrated knife, slice each roll into 1-inch thick pinwheels. Arrange them on a platter and serve chilled or slightly cool.
Tips for Perfect Roll-Ups
Softening is Key: Ensure your cream cheese is at room temperature for a smooth, spreadable consistency that won’t tear the tortillas.
Fine & Even Chopping: Mincing the vegetables finely and uniformly ensures they stick to the spread and makes rolling much easier.
Don’t Overfill: A thin, even layer of filling is better than a thick one, which can squeeze out when rolling.
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