Salsa Roll-ups mexican video Recipe

Prep Time: 15 min. | Total Time: 15 min. | Makes: 10 servings.

WHAT YOU NEED:

-4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
-3 Tbsp. Salsa
-4 Flour Tortillas
-1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
-2 tsp. chili powder


TO MAKE IT:video Mexican Recipe

MIX cream cheese and salsa; spread onto tortillas. Top with shredded cheese and chili powder. Roll up tortillas tightly. Cut each into 5 slices.

ALTERNATE RECIPES:

PIZZA ROLL-UPS
Sub 3 Tbsp. pasta sauce for salsa, KRAFT Italian shredded cheese and ¼ tsp. oregano.

BLT ROLL-UPS
Omit chili powder. Sub 2 Tbsp OSCAR MAYER Fully Cooked Bacon Pieces, for salsa and shredded lettuce and chopped tomatoes for cheese.

Philly Double Chocolate Cheesecake

What You Need for this Dessert

24 OREO Cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
4 eggs
1/2 cup blueberries

Make It!

HEAT oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 min.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.