Hello, new go-to appetizer recipe! Inspired by the Southern party staple, these pimiento cheese roll-ups are every bit as charming as you’d expect them to be. MORE+LESS-
1
container (8 oz) cream cheese spread, softened
1
teaspoon fresh lemon juice
1/2
teaspoon Worcestershire sauce
1/4
teaspoon smoked paprika
1/8
teaspoon ground red pepper (cayenne)
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
2
cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
1
jar (4 oz) diced pimientos, drained and patted dry
1/4
cup sliced green onions
2
tablespoons chopped pickled jalapeño chiles
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1
In medium bowl, mix cream cheese spread, mayonnaise, mustard, lemon juice, Worcestershire sauce, paprika, salt and red pepper. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Top half of each tortilla with cheese, pimientos, green onions and jalapeño chiles.
2
Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
3
To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.
Expert Tips
- An 8-oz block of cream cheese can be used instead of cream cheese spread. Soften cream cheese as directed on package.
- If you don’t have Cheddar-Monterey Jack cheese blend, shredded medium Cheddar cheese can be substituted.
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 90
- Calories from Fat
- 60
% Daily Value
- Total Fat
- 6g
- 10%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 200mg
- 8%
- Potassium
- 30mg
- 1%
- Total Carbohydrate
- 6g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 3g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 8%
- 8%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
