Fox Recipe Box: Bacon & Veggie Tortilla Roll-Ups

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

CLEVELAND, Oh -- It's an easy and refreshing recipe, perfect for a hot July day. Country chef Lee Ann Miller showed Fox 8's Stefani Schaefer everything that goes into her tasty Bacon & Veggie Tortilla Roll-Ups.

Lee Ann is a friend of Walnut Creek Cheese and you can learn more about the Amish Country store by clicking here.

Bacon Veggie Tortilla Roll-Ups

16 oz. sour cream
8 oz. cream cheese, room temperature
1 package Hidden Valley Ranch Dip Mix
1 cup cauliflower, chopped fine
1 cup broccoli, chopped fine
1 cup matchstick carrots, chopped
2 Tablespoons green onion, minced
3 Tablespoons fresh parsley, minced
¾ cup sharp cheddar cheese
¼ cup habanera cheese (or hot pepper cheese)
1lb. bacon, cut up, fried & drained
5-6 ten-inch white flour tortillas

In a large mixing bowl, using an electric mixer, cream the cream cheese until smooth. Add sour cream and mix well. Add dip mix and blend. In the order listed, fold in each of the ingredients to the creamed mixture. Place approximately a heaping ½ cup of the mixture in the center of each tortilla. Spread mixture within ½ inch of the edges of each tortilla and then tightly roll up. Wrap each one in plastic wrap and refrigerate. Slice into ½-1 inch pieces and serve!

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.