Ingredients
- 4 small flour tortillas (6-inch)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional)
- 2 tablespoons unsalted butter, melted (optional)
Optional Fillings
- ½ cup seasoned taco beef
- ½ cup shredded cooked chicken
- ¼ cup black beans
- 2 tablespoons diced jalapeños
- 2 tablespoons chopped green onions
For Serving
- Nacho cheese sauce
- Salsa
- Sour cream
- Guacamole
- Taco sauce
Instructions
- In a bowl, combine the cheddar, mozzarella, Monterey Jack, garlic powder, onion powder, and smoked paprika.
- Warm each tortilla in a dry skillet for 15–20 seconds per side until soft and flexible.
- Spread about ⅔ cup of the cheese mixture down the center of each tortilla.
- Add any optional fillings if desired.
- Roll each tortilla tightly and place seam-side down.
- Heat a nonstick skillet over medium-low heat.
- Cook the roll ups for 1–2 minutes per side until lightly golden and the cheese has completely melted.
- Brush with melted butter if desired for extra flavor.
- Serve immediately with salsa, nacho cheese, sour cream, or guacamole.
Notes
- Freshly shredded cheese melts much better than pre-shredded cheese.
- Cook over medium-low heat to prevent the tortilla from browning before the cheese melts.
- Warm tortillas before rolling to keep them from cracking.
- Customize with seasoned beef, chicken, beans, or jalapeños.
- Best served fresh while the cheese is hot and stretchy.
- Leftovers reheat well in a skillet or air fryer.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Lunch, Snack
- Cuisine: American, Mexican
- Diet: Vegetarian