- ABOUT US
Megan Rossman, Photography Editor
Photo by JOHN JERNIGAN
By Megan Rossman
December 19, 2013
There is something undeniably wonderful about gathering around with family and friends while enjoying food, drinks, and conversation. These are always the happiest hours of the holiday season for me, a reminder that Christmas isn’t about death-march shopping, it’s about people you love—and eating.
I’m a big fan of appetizers. With a plated meal, you’re stuck with whatever main course and sides come your way. Appetizers are more non-committal, letting eaters sample a variety of foods so they can politely abstain from what they don’t like and load up with what appeals. From vegetables and dip to baked brie and ginger snaps, the sampling of appetizers is a white-knuckle thrill ride though worlds of flavor and texture.
Several years ago, former Oklahoma Today office manager Kathy Hehnly introduced me to an exciting new genre of appetizers at the magazine’s annual Christmas party: tortilla roll-ups. Known to some as the king of appetizers, the tortilla roll-up is a sure hit at holiday gatherings. These tasty cylinders are easy to make, cost effective, and universally loved. I knew about quesadillas, tacos, and enchiladas, but I had never considered that you could create so many delicious things with flour tortillas. Cream cheese generally is a staple ingredient, but potential fillings are limited only by your imagination.
Kathy has generously agreed to let me share her recipe, and she has also pointed out that it’s a pretty standard roll-up recipe. I’ve included a few others for good measure. May your holidays be peaceful, merry, and filled with a variety of appetizers. And love!
Kathy’s Amazing Southwestern Tortilla Roll-ups
2 oz. jar chopped pimento
4 oz. jar chopped black olives
4 oz. jar chopped green chiles
1 bar of cream cheese
1 packet of powdered ranch dressing
1 package of tortillas
Drain everything and combine in a bowl. Mix well. Spread mixture over one side of each tortilla and roll them up. Chill overnight and slice crosswise the next day.
Ree Drummond, better known as the Pioneer Woman, refers to tortilla roll-ups as “prairie sushi.” Her take on them is fairly light on cheese but heavy on fresh vegetables, herbs, and smoked turkey.
Red bell peppers and olives add zing to this Betty Crocker recipe.
Packed with bacon, spinach, jalapenos, and red onion, this is one of a few roll-up recipes that calls for broiling.
And finally, if you want some Indian-inspired flavor, try this recipe that combines curry powder, pineapple, ginger, raisins, and bacon.