These delicious crowd-pleasing appetizers are sure to command a repeat perance at your next party.
What do I need ?
Original recipe yields 30 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 container (340 g) Renée's Southwest Ranch Dip
1 cup finely chopped cooked chicken
1/2 cup Cracker Barrel Shredded Tex Mex Cheese
1/4 cup finely chopped fresh cilantro
2 Tbsp. finely chopped jalapeño peppers
2 tsp. ground cumin
6 large flour tortillas
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How do I make it ?
Combine all ingredients except tortillas. Spread onto tortillas to within 1/2 inch of edges; roll up tightly. Wrap individually in plastic wrap. Refrigerate 2 hours.
Heat oven to 375°F. Unwrap roll-ups; trim and discard ends.
Cut each roll-up into 10 slices; place in single layer on baking sheets sprayed with cooking spray.
Bake 5 min. on each side or until heated through.
Kraft Kitchen Tips!
Prepare using shredded cooked beef.
Serve topped with salsa and/or chopped avocados.
These roll-ups can be refrigerated up to 24 hours before slicing and baking as directed.
Calories From Fat
% Daily Value
Total fat 6 g
Saturated fat 1 g
Cholesterol 10 mg
Sodium 170 mg
Total carbohydrate 7 g
Dietary fibre 0 g
Sugars 1 g
Protein 3 g
30 servings, 2 spirals each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.