Queso Roll-Ups

Today I had some of my best hookers over so our kids could swim and have a play date. And of course that meant I had to make cocktails. Lots of cocktails.

I decided to make my favorite mojitos. And since Hooker Beth was bringing chips and salsa I decided to keep rolling with the Mexican theme and experiment with what I'm calling Queso Roll-Ups. Why "Queso"? I'm not completely sure... maybe because if you melted all the ingredients together, I think you'd prolly have some wicked queso. And maybe because I decided on the name after a few mojitos. Because lets face it, y'all, I know about as much as a penguin would about Mexican cuisine.

But whatevs... these were amazeballs and I'll definitely be making them again. I might even think about adding chopped green onions and black olives next time.

Queso Roll-Ups
2 8-oz. packages cream cheese, softened
1 1-oz. package taco seasoning
1 10-oz. can Rotel*, drained well
2-3 cups finely shredded cheese**
6 10-inch flour tortillas

With an electric mixer, beat cream cheese on medium speed until fluffy.  Add taco seasoning and mix well.  Spread each tortilla with cream cheese mixture.  Sprinkle tortillas with Rotel (tomatoes and green chilies) then top with shredded cheese.

Roll each tortilla very tightly then roll in plastic wrap (see below).  Refrigerate for 4-6 hours.  When ready to serve, slice into pinwheels.

*diced tomatoes and green chilies
** I used a Mexican blend

My favorite part about making these is rolling them in the plastic wrap. Lay a section of wrap on the counter, place your roll-up length-wise on it at the edge closest to you. Bring the side of the plastic up and over the roll-up and wrap it as tightly as you can. THEN (this is the fun part) grab the loose wrap on each side like handles and roll the roll-up away from you. It will get wicked tight! Do it a few times if necessary.