Tortilla Rollups III

Tortilla Rollups III


"An easy appetizer to take to a gathering! I use a dish that has a bowl in the middle and put the tortilla rollups all around the bowl. There are never any of these green chile pepper spiced treats left!! The cream cheese may be heated in the microwave for 1-2 minutes to make it spread more easily. The rollups work best when the unsliced rolled tortillas are refrigerated several hours before slicing."

Ingredients 10 m {{adjustedServings}} servings 395 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 991 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a medium bowl, mix together the cream cheese and green chile peppers.
  2. Spread the cream cheese mixture evenly on the tortillas. Roll up each tortilla individually. Slice rolled tortillas into bite sized pieces. Dip the pieces in salsa and enjoy!
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Reviews 21

  1. 24 Ratings


4 stars due to blandness. I call these "Mexican pinwheels" and everyone loves them, however, I mixed in a 1/2 a pkg of dry taco seasoning, or you can use some ranch pkg mix (add either to taste). Diced green onions are a good addition too. If you know that the folks eating these like spicy food, mix in some cayenne pepper, diced jalapenos, etc. Try flavored or wheat tortillas for a twist. I like more somethin somethin...but the basic recipe is good for starters. As "Dora" stated, I roll these up, wrap tightly in plastic wrap & refrigerate overnight before slicing. I discard the funky ends of each roll. Also, made fresh salsa for dipping. A fun finger food if you are willing to put a bit of time into this. Plus it yields a lot of "wheels", so to speak - plenty for a party.


I have made this recipe a dozen times myself with a few changes and tips to offer you: Instead of the chilies, I have used black olives or cold cuts or green peppers. I also add a little ranch dressing to the mix for added flavour. I make sure to wrap them in plastic wrap and chill them before slicing, they stay in shape longer this way. They are a hit every time and look so great.


So incredibly simple! I softened the cream cheese in the micro before mixing and I chilled them a couple hours before slicing. The best part: unlike other tortilla pinwheel recipes, this one looks simple so pickier munchers will try these before the ones with all the different spots in them. That means you don't have to worry about leftovers! Tip: don't spread to the outside edges of the tortillas that will be the ends of the wrap...that part gets tossed anyway. Also, next time, I'll use smaller tortillas or fewer large ones so there will be more creamy filling in each bite.