Pimiento Cheese Roll-Ups

Pimiento Cheese Roll-Ups

Hello, new go-to appetizer recipe! Inspired by the Southern party staple, these pimiento cheese roll-ups are every bit as charming as you’d expect them to be.
  • 30 Minutes Prep
    2 Hours 30 Minutes Total
  • 32 Servings

Ingredient List

  • 1 container (8 oz) cream cheese spread, softened
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
  • 2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
  • 1 jar (4 oz) diced pimientos, drained and patted dry
  • 1/4 cup sliced green onions
  • 2 tablespoons chopped pickled jalapeño chiles
Recipe Continues Below


  1. In medium bowl, mix cream cheese spread, mayonnaise, mustard, lemon juice, Worcestershire sauce, paprika, salt and red pepper. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Top half of each tortilla with cheese, pimientos, green onions and jalapeño chiles.
  2. Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
  3. To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.

Expert Tips

  • An 8-oz block of cream cheese can be used instead of cream cheese spread. Soften cream cheese as directed on package.
  • If you don’t have Cheddar-Monterey Jack cheese blend, shredded medium Cheddar cheese can be substituted.


1 Serving Calories 90 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 200mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 0g); Protein 3g 
% Daily Value: Vitamin A  4%; Vitamin C 4%; Calcium 8%; Iron 2%; 
Exchanges: 1/2 Starch, 1 Fat
Carbohydrate Choice: 0.5 

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