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Daily Recipes Ham and Cheese Roll Ups (Tortilla Roll Ups) The Cookie

Step 4: Refrigerate. Refrigerate the ham and cheese roll-ups for at least two hours. Editor's Tip: Refrigerating the ham and cheese roll-ups gives the onion time to soften. It also chills the cream cheese, which means the roll-ups slice cleanly and the filling won't ooze out.

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Mix softened cream cheese with the ham, Worcestershire sauce, dijon mustard, onion powder, brown sugar, swiss cheese, and cheddar cheese. Spread about ¼ cup of ham mixture evenly on each tortilla. Roll the tortilla up gently, yet tightly to make sure it holds together and keeps its shape. Refrigerate for about 30 minutes to firm up the.

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Step 2: Spread and Layer. Use a knife to spread the cream cheese mixture over the tortilla and layer the cheese and ham on top of the tortilla. Step 3: Roll, Cut, & Enjoy! Roll up the tortilla and slice them into wheels about ½ - 1 inch thick. Garnish with fresh parsley, then serve.

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How to make ham and cheese quesadillas. First, heat a skillet to medium heat and add butter. Place your tortilla in the skillet and add cheese, eggs, ham and salt and pepper to taste. Cook for 3-4 minutes until it starts to brown, then fold the other side of the tortilla over. Cook for 1-2 more minutes (flip if needed) and you're done!

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In a medium bowl, mix the cream cheese, ranch mix, and shredded cheese together. Spread about ¼ cup of the cream cheese mixture onto each tortilla. Sprinkle each tortilla with ham and onion. Roll up the tortillas up gently and wrap tightly with saran wrap to make sure it holds together and keeps its shape. Place in the refrigerator until fully.

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Spread ⅕ of the cream cheese mixture onto each tortilla in a ¼-inch layer. Sprinkle each tortilla with ham and onion. Roll each tortilla tight to make sure the cream cheese binds the tortilla together. Place in the refrigerator until fully chilled, about 1-2 hours. Cut each tortilla into ½-inch wheels and serve.

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Once the butter melted and bubbles start to subside, add one corn tortilla and place ham, chopped jalapeno and cheese on top of the tortilla leaving room at the edges. Step 2: Let the quesadilla cook for about 30 seconds until the bottom of the quesadilla is golden brown. Step 3: Place the 2nd corn tortilla on top and using a sturdy spatula.

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Large tortillas layered with ham, cheese, and roasted red peppers, then rolled up like wraps. Brush the tops of the tortilla wraps with olive oil and sprinkle with shredded parmesan cheese. Bake at 400 degrees for 15 to 20 minutes. The tops should be golden brown, and the cheese inside the wraps melted. Cool slightly before eating.

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Preheat the oven to 425 F. Lightly spray a cookie sheet with vegetable cooking spray. Arrange 2 of the tortillas on the cookie sheet and then evenly top with 1/4 cup of the cheese. Top the cheese with the sliced ham, the diced tomatoes, green onion (if using), and then the remaining 1/4 cup of cheese.

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Add 4 slices of cheese. Roll up tortillas as tight as you can. Slice the roll-ups into 2-inch sections. Use a toothpick through the center to hold the pinwheels together. Serve immediately, or store in an airtight container in the refrigerator (or with an ice pack in a lunch box) until ready to serve.

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Preheat the oven to 375 degrees F (190 degrees C). Butter the outside of each tortilla with 1 teaspoon butter. Cover 1/2 of each tortilla with cheese, scrambled egg, ham, and another layer of cheese, in that order. Fold each quesadilla in half and arrange on a rimmed baking sheet. Bake in the preheated oven for 8 minutes, flipping halfway.

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Instructions. In a small mixing bowl, mix together cream cheese, cheddar cheese, pepper, garlic powder and oregano. Taste and adjust to likings. Spread about a tablespoon of cheese mixture on each tortilla. Top with ham slices and spinach leaves. Roll up tightly. Slice each tortilla in 8 roll-ups.

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Instructions. Stir ranch seasoning into softened cream cheese, and add shredded cheddar cheese (For extra creamy cream cheese, beat with a mixer for 2-3 minutes.) Lay a tortilla out on a plate and spread an even layer of the taco and cheese mixture all the way to the edges (about 2 to 3 tbsp). Sprinkle each tortilla with a chopped ham and.

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Instructions. Spread the cream cheese over the tortillas, making sure the whole tortilla is evenly covered. Place the slices of ham on top of the cream cheese, covering the whole tortilla. On top of the ham divide the arugula leaves, but only over 1 half of the tortilla. Season with salt and pepper to taste.

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Preheat the air fryer to 380 degrees Fahrenheit and set the timer for 5 minutes. 3. Spread a thin layer of mayonnaise and Dijon mustard onto the tortillas. 4. Add 2 slices of ham, then a slice of Swiss cheese to each tortilla. 5. Roll each tortilla up like a burrito by folding the sides in and tightly rolling them. 6.

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Spread the cream cheese evenly over the tortillas. Once the ranch cream cheese mixture is spread, lay 3 slices of ham on each tortilla. Top with 3 slices of cheese and repeat the ham and cheese layers. Tightly roll up each tortilla. Then, using a sharp knife slice into ½ inch thick pinwheels.