These Southwest Tortilla Rolls are a big hit at parties together with the yummy salsa/sour cream dip. Or, make them ahead of time and freeze for a quick, microwaveable snack for your kids.
Baked Southwest Tortilla Rolls
Servings
4-6
servingsPrep time
20
minutesCooking time
8
minutesCrispy outside, soft inside and great for planning ahead or reheating.
Ingredients
- Filling:
1 lb coarsely chopped chicken, grilled OR baked. Try Parchment Baked Chicken
8 oz black beans, drained before weighing
1/2 cup chopped red onion
8 oz corn kernels, fresh or frozen
2 cups chopped fresh spinach
1/2 cup chopped roasted red pepper, optional
16 oz pepper jack cheese, shredded
- Wrap:
8″ flour tortillas, or 10″ tortillas for meal-sized rolls
butter, melted
Parmesan cheese, grated
- Dipping Sauce:
8 oz sour cream
8 oz salsa, choose you favorite mild or spicy
Directions
- Preheat the oven to 450° F.
- Combine all the filling ingredients, making sure that the cheese is evenly disbursed.
- Scoop a generous spoonful of filling onto an open tortilla and wrap the tortilla like a burrito: folding in the sides first, then rolling up so that all the filling is trapped inside. (At this point the tortillas can be placed in a plastic bag to be refrigerated and cooked later.)
- Place the filled tortillas on a baking sheet so that they’re not touching. Brush the tops of each tortilla with melted butter and sprinkle with Parmesan cheese.
- Bake for 8-10 minutes until toasty and brown.
- Combine sour cream and salsa and serve with tortilla rolls as dipping sauce.
Notes
- Try using a whole wheat tortilla or skipping the chicken and adding more veggies (for a vegetarian version.)
For dipping sauce I used sour cream mixed with some chopped up chipotle peppers in Adobe sauce. It definitely had a kick to it and was so yummy!
Great variation! I tend to like it less spicy but the chipotle peppers would be very appealing to my hubby.