Barb's Kitchen

On Tuesday, I prepared lunch for my co-workers at RE/MAX.  We were having our monthly team meeting and since Tuesday is my day off (except for the meeting!), I offered to make lunch.  Here was the menu:

• Veggies and dip (carrots, red peppers, celery and cucumbers with bacon, cheese and chive dip)
• Shrimp with seafood sauce
• Meat and cheese tray (kolbassa, colby cheese, havarti cheese, cheddar cheese curds and ritz crackers)
• Taco roll-ups
• Chocolate cupcakes (with #1 on them for our #1 team!)

There was more than enough food for the 9 or 10 of us with leftovers, so this menu could easily feed 12 people.

Here is the recipe for the taco roll-ups:

Easy no-cook appetizer

Taco Roll-ups

• 1 package of pesto/garlic large tortillas (or any really but the green ones look good)
• 1 tub of plain cream cheese
• 1 package of Tex Mex shreded cheese
• 1 bottle of medium taco sauce

Lay out the 6 tortillas on your counter top.  Make sure you save the bag that the tortillas came in.  Using a knife, divide the tub of cream cheese into 6 equal sections.  Spread 1/6 of the cream cheese on each tortilla.  Divide the taco sauce among the 6 tortillas and spread it out so that it covers the whole tortilla with cream cheese.  Divide the Tex Mex cheese among the 6 tortillas and sprinkle the shredded cheese evenly over the tortillas.  Roll up each tortilla and place back in the bag that they came in.  They should all just fit.  Refrigerate the rolled tortillas overnight or for at least a couple of hours.  Slice the tortillas and place on a platter.  Serve and enjoy!

Tags: cheese, crackers, dip, lunch, meat, shrimp, tortilla, vegetables