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.

★★★★★ 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.


1Mix by hand, all ingredients except the shells.
2Spread out evenly on as many tortillas as it takes.
3Roll up like jelly rolls or cinnamon rolls.
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.
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