★★★★★ 1 Review
Linda55 avatar
By Linda Tremaine
from Fort Worth , TX

This recipe was originally printed into the military wives cookbook in the 1960's. It was passed to me by a retired military wife. We make it for all kinds of occasions, and it is always met with rave reviews. We are called every year to be sure to bring this for Christmas parties. It is a big hit!

serves a lot !
prep time 9 Hr


  •   8 oz
    shredded cheddar cheese
  •   8 oz
    cream cheese (whipped)
  •   8 oz
    sour cream
  •   1 can(s)
    chopped black olives (small)
  •   1 can(s)
    chopped green chilis (small)
    garlic salt to taste
  •   2 pkg
    burrito size flour tortillas

How To Make

  • 1
    Mix together all cheeses, then add drained olives and drained green chilis. Add garlic salt to taste.
  • 2
    Mix until completely combined. Spread mixture evenly over a flour tortilla, and roll up. Lay onto large cookie sheet. Repeat this process until all mixture is gone. Cover and place into the refrigerator over night or at least 6-8 hours. Remove from fridge and slice each roll into 1 inch slices. It's the perfect size for a finger food. Serve on a large serving platter or dish with mild picante sauce for dipping.

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