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Fun, Cold, and Spicy-Hot Taco Roll-Up Party Snacks!

Updated on October 19, 2013

Ready-to-Eat, Chilled Taco Roll-Ups

The Completed Taco Roll-Ups!  Serve them as-is or apply sauces liberally.
The Completed Taco Roll-Ups! Serve them as-is or apply sauces liberally. | Source

Did You Like This Recipe?

5 stars from 1 rating of Hot Taco Roll-Up Party Snacks

They're Refrigerator-Cold, but These Taco Roll-Ups Will Be THE HOT Party Favorites!

Taco Roll-Ups are great party snacks because they're fun and easy to make, convenient because you prepare them the day or night before the party, they require no cooking or baking, and they're just plain fun to eat!

Make them with more or less "hot" ingredients to suit the crowd. Serve with salsa or hot sauce, or liberally apply hot sauce over all of them before serving—for the really spicy crowd only (watch young children).

Also consider a small dish of sour cream for those who prefer "cooler" snacks.

EVERYONE will be asking you for this recipe, so don't forget to write down the website and bring it along with the Taco Roll-Ups.

Tip: Write the recipe address on a small card by the tray of Taco Roll-Ups, "Recipe at http://hub.me/af4Zo".

A Cool Double-Dish Tip

Important Tip: If you, or anyone else, use a dish of sour cream or other item that needs to remain chilled at a party, make sure to double-dish it. By that I mean for you to put an identical dish filled with ice cubes--or better yet shaved or crushed ice--beneath the dish of sour cream (or other item).

This method keeps the sour cream safely cold throughout the party and helps prevent annoying or even sometimes serious food poisoning, such as often occurs with potato salad and vegetable dips at outdoor picnics.

The Main Ingredients

The simple ingredients you will need to make Taco Roll-Ups
The simple ingredients you will need to make Taco Roll-Ups | Source

Ingredients

  • 8 oz sour cream
  • 8 oz cream cheese, softened slightly
  • ½ to 1 pkg. dry taco seasoning mix, add more for hotter roll-ups
  • 4 oz. can diced green chili peppers (or jalapeños)
  • 4 oz. can diced olives
  • 5 large tortillas—big, flat, and thin
  • toothpicks, to hold the roll slices together
  • (optional) sour cream, for dipping
  • (optional) taco sauce or picanté sauce, for dipping
  • (optional) hot sauce, apply over all of the roll-ups just before serving

Spicy Taco Roll-Ups Are Easy to Make

Prep time:

  • 15 minutes the night before the party;
  • 5 minutes on party day

Yields: Serves 10 people about 3 to 4 roll-ups each, depending on how thinly you cut them and how big your tortillas were.

Bringing the Ingredients Together, Step by Step

Click thumbnail to view full-size
The sour cream, cream cheese, and spices, all mixed together (I used a mixer, but stirring by hand works just as well)The jalapeños and green olives, carefully stirred in by hand.One complete tortilla roll ready for slicing into individual pieces using a serrated knife.Preparing each individual snack.Ready to eat!
The sour cream, cream cheese, and spices, all mixed together (I used a mixer, but stirring by hand works just as well)
The sour cream, cream cheese, and spices, all mixed together (I used a mixer, but stirring by hand works just as well) | Source
The jalapeños and green olives, carefully stirred in by hand.
The jalapeños and green olives, carefully stirred in by hand. | Source
One complete tortilla roll ready for slicing into individual pieces using a serrated knife.
One complete tortilla roll ready for slicing into individual pieces using a serrated knife. | Source
Preparing each individual snack.
Preparing each individual snack. | Source
Ready to eat!
Ready to eat! | Source

Instructions for Making Taco Roll-Ups

  1. Thoroughly mix, either by hand or with an electric mixer, together the sour cream, cream cheese, and taco seasoning mix.
  2. By hand, carefully stir in the green chili peppers or jalapeños and the diced olives until the mixture is uniform.
  3. Divide the mixture evenly between each of the 5 tortillas, placing a mound in the center of each one until you’ve got them all about equal.
  4. Spread the mixture evenly across the top of each tortilla, leaving about ½” on the outside bare.
  5. Carefully roll each tortilla into a tight roll, similar to a sushi roll. Secure the roll with a tooth pick or two pushed through the top of each roll.
  6. Place all rolls on a big plate and cover with plastic wrap, or place the rolls in plastic-ware of an appropriate size.
  7. >>Refrigerate overnight. (No sneaking a taste in the middle of the night...)
  8. To prepare for eating, remove each refrigerated roll and slice it at regular intervals about ¼ to ½ inch wide, securing each piece with a toothpick. If you're making these for a party, by all means: use party-themed toothpicks!
  9. Place the slices on a serving tray, bring the taco sauce/picanté sauce and sour cream for dipping, and you’re ready to party! You can also get creative and try a creamy chicken sauce, a hot peppered cheese sauce, or any other favorite Tex-Mex sauce you can think of. Scatter dishes with each sauce around the tray of Taco Roll-Ups and let your guests experiment (keeping an eye on children, however).
  10. Important Note: You should probably use the double-dish method to keep the taco roll-ups chilled, too, unless they are all eaten within a few minutes of being put on the table: nobody wants food poisoning, and it can even be deadly for some people with compromised immune systems.

Important Note: Keep it Cool!

Important Note: You should probably use the double-dish method described above to keep the taco roll-ups chilled, too, unless they are all eaten within a few minutes of being put on the table: nobody wants food poisoning, and it can even be deadly for some people with compromised immune systems.

About the Author

Information about the author, a list of her complete works on HubPages, and a means of contacting her and sending fan mail are available over on ==>Laura Schneider's profile page. But wait--don't go there yet! Please continue scrolling down to leave ratings and any comments you have about this article so that it can be improved to best meet your needs. Thank you!


All text, photos, videos, and graphics in this document are Copyright © 2013 Laura D. Schneider unless indicated otherwise or unless in the public domain. All rights reserved. All trademarks and service marks are the property of their respective owners.

Comments

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    • Laura Schneider profile image
      Author

      Laura Schneider 5 years ago from Minneapolis-St. Paul, Minnesota, USA

      I assure you they are heavenly if you like it spicey. Spice it up, or spice it down for your crowd. :-)

    • wyomom123 profile image

      Allison Felton 5 years ago

      These sound yummy! Will be trying this recipe out soon.

    • Laura Schneider profile image
      Author

      Laura Schneider 5 years ago from Minneapolis-St. Paul, Minnesota, USA

      Let me know how you like it! You can vary the amount of "hot"ness to suit your eaters, too.

    • DDE profile image

      Devika Primić 5 years ago from Dubrovnik, Croatia

      Sounds a lovely treat and such a simple recipe to follow would have to give this a try

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