Begin by softening the cream cheese. You can do this by leaving it at room temperature for about 30 minutes, or if you’re short on time, microwave it for about 10-15 seconds. Softened cream cheese will be easier to mix and ensure a smooth, creamy texture.
In a large mixing bowl, combine the softened cream cheese with the taco seasoning. Use an electric mixer to beat the ingredients together until well combined. The taco seasoning will infuse the cream cheese with a savory, flavorful base. Once the mixture is smooth and evenly mixed, stir in the can of Rotel (draining most of the liquid first). The tomatoes and chilies in Rotel add a slight tang and kick of heat to the mixture.
Step 2: Assemble the Taco Rolls
Lay out the burrito-sized tortillas on a clean surface, such as a cutting board or countertop. For each tortilla, spread an even layer of the cream cheese mixture. Use a spatula or spoon to spread the mixture all the way to the edges, making sure the tortilla is fully covered.
Once the cream cheese mixture is spread out evenly, sprinkle a generous amount of fiesta cheese over the top. The cheese adds a layer of melty goodness, enhancing the creamy texture of the filling.
Step 3: Roll and Cut
Starting from one edge, tightly roll up the tortilla, making sure the filling stays inside. The tighter you roll, the easier it will be to slice the taco rolls cleanly. Once rolled, cut the tortilla into slices, about 1-inch thick. This will give you bite-sized taco rolls that are perfect for snacking.
Repeat this process for all tortillas until all the cream cheese mixture is used up.
Step 4: Chill (Optional but Recommended)
For best results, refrigerate the taco rolls for at least 30 minutes before serving. Chilling the rolls allows the filling to set, making them easier to cut and giving the flavors more time to meld together. If you’re short on time, you can skip this step, but chilling them will enhance the overall taste and texture.
