Fiesta Tortilla Roll Bites – the perfect solution for a what to take to the party dilemma! Spicy veggie cream cheese filling rolled up in your flavor choice of tortilla. Your platter will be empty by the time you go home!
Fiesta Tortilla Roll Bites

I never thought I would post or much less like to eat a recipe similar to what I am posting today.  This type of recipe never has appealed to me in the past.  I’m not sure why, maybe because I’m more of an “asian flavor” girl.  However, +Allrecipes.com has a lot of “faceless recipes” out there on their site and this happened to be one of them.  Two reasons why this one hit my “make list”.

First of all, I bought these habanero wraps from Trader Joes recently and when I bought them, I truly had no idea what I was going to do with them.  Then, I was looking at some recipes that could be made from allrecipes that had no photos with them and it hit me, why don’t I just try this recipe with the habanero tortillas and take them to work to share instead of cookies?

So, that I did.  I have never seen anything disappear so quickly in my entire life.  Seriously people.  Less than 20 minutes and the plate was empty!  I guess I was very wrong to never make something like this before!  I was even informed (jokingly) to come back today with more.  lol  So, let this be your 5 star rating AR….everyone LOVED them and several asked me what I put in them.  Here we go!

 

Fiesta Tortilla Roll Bites
Author: slightly adapted from allrecipes.com
Prep time:
Total time:
Serves: 5 dozen
Ingredients
  • 1 – 8 ounce package light cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup fresh salsa (I used Sabra)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon sriachi sauce
  • 1/4 cup each chopped green, red, and yellow sweet pepper
  • 1/2 cup chopped black olives
  • 1 cup sharp cheddar cheese
  • 8 tortillas – use any flavor you wish!
Instructions
  1. Beat cream cheese, sour cream, salsa, and seasonings together in a small bowl until smooth. Stir olives, peppers, and Cheddar cheese into the cream cheese mixture.
  2. Spread about 1/2 cup of cream cheese mixture onto each tortilla. Roll each tortilla like a jelly roll; wrap in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.