My mom has been making these appetizers for parties and family gatherings for as long as I can remember. They are always the first thing people grab and the fastest item to go at the party. What’s even more perfect is that the meat eaters love them as much as the vegetarians, the kids as well as adults.
I’m not sure where the recipe first came from, but I’ve added and adapted it here and there to meet our needs. This is the most common recipe I use when I make them. (I actually double the recipe below for parties and cookouts. Plus, you’ll want some as leftovers. Trust me.)
1 8-ounce package cream cheese, softened
1 cup sour cream
1 package of dry fiesta ranch dressing, 8 ounces of salsa, or both
2 cups of shredded cheddar or Mexican blend cheese
10 10-inch flour tortillas
Combine cream cheese, sour cream, and dry fiesta ranch dressing and/or salsa together in a large bowl. Spread even amounts over the tortillas and sprinkle with cheese. Roll each tortilla tightly and cover each roll with plastic wrap separately. Refrigerate until ready to serve.
Unwrap each tortilla roll and slice into 1/2- to 3/4-inch slices. Arrange on a platter and serve plain or with salsa dipping sauce.
-Brand name tortillas from the refrigerated section work better than generic brand. (The generic brand tends to become soft during refrigeration and “mushy” later.)
-A serrated bread knife works well when slicing.
-Experiment with other favorite taco toppings like black olives and onions. Just add them before you sprinkle with cheese and do the roll up.
-Adjust the spiciness to your taste by using more or less of the dry fiesta ranch dressing, or a more mild or spicy salsa.