Mexican Roll-Ups

"a finger food appetizer"
photo by a user photo by a user
Ready In:
2hrs 45mins
75-80 slices




  • I take the cream cheese and let it come to room temperature Then I mix the cream cheese and the ranch mix in a bowl and set aside.
  • Take the refried bean and the salsa and mix them in a bowl, until you come up with a runny dip consistency( where you can spread it w/ a knife, but not to runny).
  • Take the tortillas one at a time and spread the cream cheese mixture generously over the tortilla. Then take the bean and salsa mixture and put approx 3 tbs for each tortilla and spread around the entire tortilla.
  • Then sprinkle 3/4 cup of the shredded cheese evenly over the tortilla, then drain the olives really well and place an olive slice about every inch or so or closer if you want more olives.
  • Carefully roll up the tortilla keeping it tight and leaving the ends open. Put into a 13x9 pan and refrigerate until firm. Then remove from the refrigerator and slice each tortilla into 1" pieces and serve on a platter. If taking to a party, it helps to layer the slices putting a piece of wax paper or plastic wrap between each layer.

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  1. chef mickeymoto
    I always get asked for more! One of my favorite dishes for potluck. Thank you Chefron44!
  2. Pot Scrubber
    What a great finger food for a poker party! Our beer guzzling, crotch scratching, nose picking, ill mannered "guests" inhaled these. There was anarchy when I ran out. I thank you for this recipe. It was terrific.


I am a 45 yro male that LOVES to cook, bake and I even go as far as decorating cakes when the need arises. I started learning how to cook from my mom when I was 10 yrs old. Since my first "About Me" I have recieved my Degree in the Culinary Arts as well as Business Management. I also attended then Wilton School for Cake Decorating in Illinois earlier this yr. I still own/operate my own Sports Bar & Grill but like before, it's not your typical bar & grill. I have more on the menu than burgers & wings and such. I do have lunch & dinner special featuring family type meals like meatloaf, chicken fried steaks and on fri-sat. nites I have Specials on Prime Rib. I have returned to the catering part of the biz after taking a break from it for almost a yr. as well as having a mobile concession stand truck that I operate at festivals & special activities. Between the B&G, catering and concession truck I employ 45 people. I have been very blessed with my businesses and have become more involved with the local charities and food banks. Since the first part of May of this yr. any leftovers from my specials M-F I take & donate to the shelter house downtown and I am going to be sponsering my first Thanksgiving & Christmas dinners for the public this yr which I am really excited about. As well as working with the local SRS office with providing the less fortunate kids in the area with winter coats, gloves & stocking caps.
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