It’s great to be back in Mexico! Now that we’re back in the swing of things at Tenacatita, our favorite Mexican anchorage, I’m reminded how frequently I need to produce finger foods for raft-ups, sundowners, or other social occasions. Roll-Ups are my ace in the hole for last minute appetizers. They are quick and easy, and can be concocted out of almost anything in your larder.
| Here are the general rules: First you need a base – usually a tortilla, wrap, or Lavash bread. The pre-packaged store-bought tortillas work well for Roll-Ups because they don’t separate into flaky layers. Next you need a sticky layer to help the Roll-Ups hold together. Frequently this is cream cheese, but could also be peanut butter, Nutella, or a soft cheese spread. Last is a contrasting layer – something to provide an interesting flavor or texture.Place your base on a cutting board and spread the sticky layer all the way to the edges of the tortilla or wrap. Sprinkle on your contrasting layer, stopping about a ½ inch short of the edge and leaving uncovered spots of the sticky layer. Starting at one edge, tightly roll up the base, pressing down to ensure it sticks together. Cut off and discard (or eat!) the ends that aren’t fully filled, then slice the remaining roll into ¾ to 1 inch slices. Arrange on a pretty plate or platter and serve. If you make the rolls in advance, cover them with plastic wrap and refrigerate. Slice and plate just before serving.
Here are a few possible combinations:
Your options are limited only by the ingredients aboard and your imagination! Recently, we thawed a pork tenderloin that was bigger than we needed for dinner. We cut off the skinny end of the tenderloin and saved it to make Roll-Ups for the Mayor’s Night Out dinghy raft-up. We didn’t know what we were going to do with it; we just made it up on the fly. Here’s what we came up with: Pork Chutney Roll-ups
Finely chop the pork tenderloin and season with salt and pepper. Heat olive oil in a medium skillet and add pork. Cook until the pork is browned. Add the Indian spices, raisins, almonds, and some vinegar. Simmer for a few minutes to blend the flavors and reduce the liquid. Taste and adjust the seasoning, if needed. Because the chutney filling will be paired with bland tortillas and cream cheese, it should be a little spicier and more acidic than if you were serving it alone. |
 Lay out your base layer and add a good glob of your sticky layer  Spread the sticky layer all the way to the edges of the base layer  Sprinkle your contrasting layer over the sticky layer, stopping a half inch from the edges  Roll up the base tightly, pressing down to help it stick together  After trimming off the edges, cut into 1 inch slices  Serve on a pretty plate. These are cream cheese flavored with tomato paste and Italian seasoning, topped with sliced olives. |
Let the chutney filling cool. Spread each of the tortillas with cream cheese, all the way to the edge. Sprinkle the chutney filling on the sticky layer, stopping about 1/2” from the edge. Roll up tightly, pressing down to ensure the roll sticks together. Discard the roll ends that aren’t fully filled and slice the remainder of the roll in ¾ to 1 inch slices. Serve on a pretty plate or platter.
I hope to see your variation on Roll-Ups at the next social gathering!
Fair winds and following seas,
Heather, The Cruising Cook