Chili Tortilla Roll Ups
Do you love crispy finger food?
I do! Chili Tortilla Rolls are perfect for any game day being crispy, cheesy and hearty enough for a gathering of game day fans.
These tasty rolls can be made up ahead of time and cooked when you need them for a nice crisp exterior. Once assembled they also freeze well and will keep in a sealed container for up to a month. They’re also a great way to use up leftover chili that you might have. I have included a thick chili to use for these rolls, but any hearty chili can be used.
Served with the little extras like guacamole, sour cream and salsa makes them a game day hit.
Looking for other finger food snacks?
Check out these great recipes!
Author: Compelled to Cook
Ingredients
- 1 1/2 tbsp canola oil
- 1/2 cup chopped white onion 1/4" dice
- 1/2 cup chopped green pepper 1/4 dice
- 2 cloves garlic, minced
- 3 1/2 tbsp chili powder
- 1 1/4 tsp cumin
- 1/4-1/2 tsp chipotle chili powder
- 3/4 pounds lean ground beef
- 1 398ml can brown beans in tomato sauce
- 3/4 cup canned/cooked black beans
- 1/4 cup tomato paste
- 1 tsp kosher salt
- 20 6 1/2" round flour tortilla shells
- 1 1/4 cups grated cheddar cheese
- as needed canola oil
Servings: rolls
Instructions
- In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
- Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
- Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
- Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
- Continue with remaining shells, chili and cheese until all have been rolled.
- Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.
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