1 - 10 of 47 for tortilla appetizers

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Mix ingredients and spread on tortillas. Roll up and chill thoroughly in refrigerator. Slice into rounds. Serve with a bowl of picante sauce for dipping.

Mix all of ... evenly over the tortillas; roll up ... wrap, twisting ends; refrigerate for several hours. Unwrap; cut in slices 1/2 inch to 3/4 inch thick.

Remove tortillas from refrigerator. Combine ... in plastic wrap. Refrigerate. To serve, cut into 1 inch slices and set out with extra salsa for dipping.

Mix all filling ... and spread over tortillas evenly. Roll up ... in slices 1/2 to 3/4 inch thick. Serve with salsa. Variation: Use shredded taco cheese.

Mix together green ... mixture on a tortilla. Roll tightly. ... Refrigerate overnight. Cut into 1 inch pieces. Serve with salsa. Makes approximately 40.

Combine cream cheese, ... mixture on each tortilla. Roll up ... into four pieces. Serve with Picante sauce. Yield: 4 dozen. Uncut tortillas may be frozen.

Mix all filling ingredients together, divide evenly and spread over tortillas, roll up, cover tightly with plastic wrap. Refrigerate until ready to serve.

Mix all of ... evenly over the tortillas; roll up ... wrap, twisting ends; refrigerate for several hours. Unwrap; cut in slices 1/2 inch to 3/4 inch thick.

Combine first 6 ... mixture on each tortilla. Roll up ... down on baking sheet; cover and chill 2 hours. Slice roll into 4 pieces. Serve with picante sauce.

Mix together and spread on tortilla, roll and chill for at least 2 hours. Take out and cut into bite size pieces. Enjoy.

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