Then roll up the tortilla as tightly as you can…. This’ll allow the tortilla to slightly soften and will help the rollups stay together a little more. It holds the rollup together like glue. Next, wrap the rollup in plastic wrap and stick it in the fridge for about an hour. Now, the old school method for tortilla rollups told you to cut off the two ends of the rollups first before you ever slice the rest of them up. But I scooped out the seedy area because it was…. First, I’ll make some yummy cream cheese spread because I want to, and because I want to. While you’re chillin’ the rollups, spread some of the cream cheese on a whole wheat saltine cracker and eat it in 1.4 bites. The shaved meat fills up more space. Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter. Allow potatoes to sit 15 minutes before serving. Add cream cheese to the pan and stir to melt. Now set aside the cream cheese mixture and grab a carrot and a cucumber. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Shaved ham, shaved roast beef Chopped black olives (stir it into the cream cheese mixture). Spinach leaves Get Herbed Cream Cheese Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Make the herbed cream cheese by combining the softened cream cheese with the chives, parsley, basil, salt and pepper, and lemon juice. Combine all ingredients in a mixing bowl and blend with a wooden spoon until the herbs are evenly incorporated. Pour contents of skillet over the top. And remember when I told you how important it was to spread the cream cheese all the way to the edge? Roll it up tightly, then slice it into thin strips. Slice up some green onions (or chop some chives if you have them)…. And stir it all together. Stir to combine. Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. They’re a great, easy summer treat. When you’re ready to scarf down the rollups, remove them from the fridge and slice each one in half. Mash, mash, mash! Top with Parmesan cheese and bake for 45 minutes, or until bubbly. © 2020 Discovery or its subsidiaries and affiliates. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Throw those in too, if you’d like! Brush the cut side of the tomatoes with olive oil. Throw it all in a bowl with a block of softened cream cheese. You may be able to find more information about this and similar content at, How to Dry Brine a Turkey for Thanksgiving, 30 Satisfying Butternut Squash Recipes to Try, Sheet-Pan Gnocchi with Spicy Sausage and Peppers, Make a Special Christmas Eve Dinner This Year, This Chicken Pot Pie Is Comfort Food at Its Finest, Make Chicken and Wild Rice Soup in the Instant Pot, whole Basil Leaves, Chopped (or Chiffonade), whole Cucumber, Seeds Scraped Out And Julienned. Next, lay on plenty of julienned carrots, making sure they extend beyond both ends. I julienned a cucumber, too. And if you don’t have a mandolin, just use a good knife and cut really thin sticks. I still eat them till I bloat, is what I’m trying to tell you. For the herb sauce: Whisk together the herbs, olive oil, vinegar, serrano, garlic, shallot, salt and pepper in a small bowl. Season with plenty of salt and pepper, then add chopped herbs. It’s best if you use shaved meat rather than neat, flat slices, because when you roll up the…well, the rollups, there won’t be big gaps inside. Even now, years later, I still love tortilla rollups. But I love the way the ends look like sushi rolls. Red, green, or yellow bell pepper, cut into strips Place the tomatoes, cut side up, on a baking sheet or in a baking pan. All rights reserved. Preheat oven to 400ºF. Then just keep on making more rollups! I’m julienning the veggies, and I would like to take this opportunity to encourage you to obtain a japanese mandolin at the earliest possible convenience. I can’t help it. You can fill them with whatever you want—lunch meats, lettuces, vegetables—and they’re ridiculously easy to make, not to mention highly portable. Place potatoes in a buttered baking dish. I decided to do a veggie version: Grab some green leaf lettuce and slice away the spine.