Taco Bell Cheesy Roll Ups
Bringing Taco Bell Cheesy Roll Ups Home (With My Disaster Story)
If you’ve ever found yourself craving something cheesy, slightly melty, and weirdly reminiscent of those late-night Taco Bell runs (no judgment, I’ve been there), this Cheesy Roll Ups recipe is kind of a lifesaver. Actually, and don’t laugh, I tried to make these for the first time after a massive kitchen flop involving overcooked rice and a pan that never truly recovered. But hey—sometimes you learn the most after a little smoke detector serenade. Anyway, these are my lazy-day comfort food, especially for rough Mondays where only cheese and carbs will do.
Why You’ll Love Making These Cheesy Roll Ups
I make this when my fridge is basically a ghost town but there’s always cheese and tortillas hanging around. My family goes a bit bonkers for these (though admittedly, they claim I put in too much cheese—there is such a thing apparently?). I love that I don’t have to dirty a bunch of pans or deal with much cleanup, because let’s be real, scrubbing melty cheese off of a baking tray will test your patience faster than a toddler in the cereal aisle.
What You’ll Need (And The Weird Stuff I Tried Once)
- 3-4 small flour tortillas (sometimes I use whole wheat; my sister claims it defeats the point)
- 1 to 1 1/2 cups shredded cheese—cheddar, Monterey Jack, colby, whatever’s lurking in the cheese drawer; I’ve even snuck in some mozzarella when I was desperate
- Pinch of taco seasoning (totally optional, but my neighbor swears this is the secret. I guess?)
- Optional: a splash of hot sauce—brand wars break out in my house, so I just use what’s closest
- Butter, or margarine, or honestly, I’ve even used olive oil spray in a pinch (butter’s probably best)
Let’s Get Cooking (Or Melting?)
- Lay out your tortillas on a plate. I usually microwave them for about 8 seconds, because they never seem to fold properly cold. You could do this on the stovetop too, but who has the energy?
- Sprinkle a good handful of cheese down the center of each tortilla. Don’t fuss about even lines—mine always ends up off to one side and it’s fine.
- If you’re feeling extra, this is where I add a smidge of taco seasoning. Or hot sauce for the braver among us. Sometimes both; live a little.
- Roll ‘em up. Not tight like a burrito, just a loose roll—the cheese stays in better that way (most of the time).
- Pop the whole thing on a plate, seam side down, and zap it in the microwave for ~20 seconds. Peek inside; if the cheese hasn’t fully melted, give it another 10 seconds. If you’re using the oven (I do when I want crispy edges), bake at 350°F for 5-7 minutes—this is usually where I sneak an extra sprinkle of cheese on top. Don’t worry if the ends ooze a bit; that’s half the fun.
- Let ‘em sit for a minute or two. I never last that long, but the cheese will scald your tongue straight to next Tuesday if you don’t wait.
Notes I Learned The Hard Way
- If you use the really large tortillas, the cheese gets lonely in there unless you double the filling. Once I skimped and just ended up with a sad, flat roll-up. Not worth it.
- Pre-shredded cheese is fine but it doesn’t always melt as dreamily; if you’ve got energy, grate it yourself. Though, I usually don’t!
- The tortilla edges might get a little chewy if you over-zap. Actually, I find it works better if you let it sit under a paper towel in the microwave.
What I’ve Tried (Some Good, Some Bizarre)
- I once tossed in cooked bacon bits. 10/10, would recommend if you’re not veggie.
- Refried beans + cheese? Also delish, but then it’s basically a bean roll up at that point.
- Experimented with pepper jack—regretted it, too spicy for my folks. Your mileage may vary.
- Even tried adding a sprinkle of nutritional yeast, but honestly, it just made me feel like I was at a health food potluck. Not bad, not great.
What You’ll Need for Equipment (And a Quick Fix)
- A microwave (or toaster oven, or a regular oven if you’re feeling fancy)
- Cutting board (optional, but less mess—though I’ve just used a plate)
- Cheese grater, I guess—but I just make do with bagged cheese most days
No microwave? Stick the roll-ups in a pan and warm gently with the lid on. Or wrap them in foil and toss in the oven at 350°F for 10 min. Improvise, it’s fine.
How to Store (But These Disappear Fast)
You could store leftovers in an airtight container in the fridge for up to 2 days… though honestly, in my house it never lasts more than a day! I think cheesy things are way better fresh, but if you reheat them, pop ‘em in the microwave for like 15-20 seconds. Just don’t freeze them—the cheese turns weird and crumbly. Ask me how I know.
How I Like to Serve These (Plus One Silly Family Tradition)
Totally snack-worthy on their own, but I sometimes chop them into bite-sized pieces and serve with a little bowl of salsa or homemade ranch (here’s a fun version I like homemade ranch from Spend with Pennies). For movie nights, my family always insists on a bowl of guacamole alongside—no idea why, but it stuck. If you want to go all out, pair with this DIY Taco Bell sauce knockoff on The Edgy Veg.
If You’re Willing to Learn from My Goofs (Pro Tips!)
- I once tried to microwave five at once, stacking them all—don’t do that. It’s a cheese volcano situation.
- Rushing the ‘let it cool a sec’ step is genuinely risky—burnt taste buds are no joke and ruin your day for, like, two days after.
- Oh, and don’t overstuff. You’ll want to, I know, but then it just leaks everywhere and you’ll end up cursing, cleaning up gooey cheese glue.
The Questions I Actually Get About These
Can I use corn tortillas instead? Hmm, you can but they crack when you try to roll them. Sometimes I warm them way longer and that helps, but I still prefer flour for this.
What’s the best cheese combo? I like cheddar and Monterey Jack most. But honestly, everyone’s fussy about their cheese. Some folks even like American cheese slices in there—I don’t judge, but it’s not really my cup of tea.
Can I make these ahead? Sure, but they’re not nearly as oozy if you make them early and reheat later. Maybe prep them and then just microwave right before serving for max melt factor.
Why do mine sometimes get soggy? Probably over-microwaving or maybe too much cheese (as if there’s such a thing). Or your tortillas just had a rough day. Try covering loosely with a paper towel when microwaving, it’s what works for me.
On a side note, has anyone else ever left cheese in the fridge so long it becomes its own ecosystem? Or is that just me?
Anyway, that’s the long and rambling (sorry!) way I make Taco Bell Cheesy Roll Ups at home. Give them a shot and tweak away—recipes are just suggestions anyway. Happy snacking!
Ingredients
- 4 soft flour tortillas (8-inch)
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon butter (melted, optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Pinch of salt
Instructions
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1Lay the flour tortillas flat on a clean work surface.
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2In a small bowl, combine mozzarella, cheddar, and Monterey Jack cheeses.
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3Sprinkle an even amount of the cheese mixture onto the center of each tortilla, keeping the cheese in a line.
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4Optional: Lightly brush the edges of the tortillas with melted butter and season with garlic powder, black pepper, and a pinch of salt.
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5Microwave each tortilla for about 20-30 seconds, or until the cheese is melted.
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6Tightly roll up each tortilla around the melted cheese. Enjoy warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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