Peggi Anne Tebben


Have made these for years & served at parties & restaurants on buffets & caterings. They are very addictive.
I make the filling a full day ahead of time for all the flavor a to blend together well.

Featured Pinch Tips Video

★★★★★ 3 votes
No-Cook or Other


2 - 8 OZ. pkg
cream cheese, room temperature
1 pkg
buddig dried beef, chopped in 1" squares
2 - 3 Tbsp
pickled jalapenos, chopped
8 oz
shredded cheddar cheese, chopped
1/2 c
chopped green onions
12 large
green,stuffed olives, chopped coarse in food processor
1 pkg
larger flour tortilla shells
1 c
mixed, red, green, yellow, orange, bell peppers, chopped slightly coarse in mini food processor
all ingredients are approximates; feel free to add more of any ingredient that you are partial to.


Step 1 Direction Photo

1Mix by hand, all ingredients except the shells.

Step 2 Direction Photo

2Spread out evenly on as many tortillas as it takes.

Step 3 Direction Photo

3Roll up like jelly rolls or cinnamon rolls.

Step 4 Direction Photo

4Place rolls in large plastic container, side by side, making sure paper towels are in the bottom & on top of collect moisture. Secure lid on & place in fridge overnight so flavors can develope.

Step 5 Direction Photo

5When ready to serve, take out & slice rolls in 1" thick slices, eating the end pieces as you go, since they usually aren't full of filling & not presentable for serving. Arrange on platter,standing up, but leaning on each other at a 45° angle..Enjoy!!

About this Recipe

Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #addicting