Unexpected guests? Or simply looking for a quick and easy appetizer? These hearty Spinach Roll-Ups are a real crowd-pleaser and can be tweaked in myriad ways.
Whether for holiday entertaining or for offering friends a nibble when they stop by unexpectedly, we all need a few easy and delicious appetizer recipes up our sleeve. Sure, those canned olives and bags of salted nuts stocked in our pantry will do the trick, but with a little effort, you can also serve up something homemade and just a little more thoughtful.
If you’re looking for a fuss-free recipe that lends itself to myriad variations, these tasty spinach roll-ups are just the thing. Filled with a subtly spicy cream cheese mixture, wilted spinach, savory bacon, and shredded Monterey Jack cheese, they’re delectably snackable—especially when served warm or with an accompanying zesty sauce.
Once you discover how effortlessly they come together (not to mention how much they’re enjoyed), you’ll want to have a constant supply ready for those spur-of-the-moment get-togethers. And the good news is that they freeze exceptionally well. But that’s not all, though. We should also mention that they make excellent after-school snacks for hungry children. Plenty of reasons to send you running into the kitchen to make them, we think!
Delicious variations
We all love a recipe that lends itself to tweaking or using up whatever we have in our fridge, and these roll-ups are certainly open to all kinds of delicious interpretations. First, you can vary the type of tortillas you use. Gluten-free, whole-wheat, corn, or even veggie-based tortillas are all good options. Instead of adding jalapeño to the cream cheese, you can also try chopped olives, sun-dried tomatoes, or fresh herbs. And speaking of cheese, Monterey Jack isn’t the only option. Try them with cheddar, Comté, Gouda, or Gruyère. Those who don’t eat meat can skip the bacon or replace it with a plant-based variety. There are plenty of choices available these days. And yes, you can even make them fully plant-based by using vegan cream cheese and shredded cheese!
How do I store leftovers?
Leftover roll-ups can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat them in a 350°F oven for approximately 5 minutes. These delicious bites can easily be made in advance, too. Simply follow steps one through seven in the recipe, transfer the roll-ups to an airtight container, and store them in the fridge until the next day when you’re ready to serve them. They can also be frozen at this point. Instead of placing them in the fridge, wrap each one in plastic wrap and place them in a Ziploc bag. They’ll keep well for up to 3 months and defrost quickly at room temperature.
Serving suggestions
What’s a nibble without a drink? These little treats will go down very well with a glass of chilled Chardonnay, but you can also pair them with our deliciously refreshing Mango Margaritas. Want to add a dip? Pair them with our zingy Salsa or double up on the cheesy goodness and dunk them into The Best Queso Ever.
Looking for more easy appetizer recipes that can be made in advance? Try these lovely Mac And Cheese Bites, or whip up this tangy Cranberry Salsa and serve it with earthy blue corn tortillas.
Spinach Roll-Ups
Ingredients
- 1 brick of cream cheese (8 ounces), softened
- 1 tablespoon minced jalapeño
- 3 tablespoons chopped cilantro
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon olive oil
- 1 small red onion diced
- 1 bag of spinach (6 ounces)
- 10 small flour tortillas
- 8 slices thick-cut bacon cooked and crumbled
- 1 cup shredded Monterey Jack cheese
Instructions
- In a small bowl, combine the cream cheese, jalapeño, cilantro, salt, and pepper.
- Heat the olive oil in a frying pan and cook the red onion until soft and translucent, about 3 minutes. Remove from the pan and set aside.
- Add the spinach to the pan and cook until wilted, about 3 minutes. Drain out the water as much as possible and set aside.
- Divide the cream cheese and cooked red onions over the tortillas.
- Top with the spinach and bacon.
- Sprinkle with the shredded cheese.
- Roll the tortillas up. Put them in the fridge for 1 hour to firm up before you cut them.
- When you are ready to serve them, trim off the ends and cut each one into 6 equal pieces. Place them on a baking sheet, preferably lined with foil or parchment paper for easy cleanup.
- Put the tortillas under the broiler for about 4 minutes, or until the cheese is melted, and serve.
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