Can I freeze hors d' oeuvres with cream cheese wrapped in flour tortillas?

From the Internet:
"Answer: You can freeze it if you plan to use it in cooking or baking, but it is not recommended if you plan to use it as a dip or on your baked potato. Sour cream separates when frozen and takes on the consistency of cottage cheese. It's fine to use, but won't have the texture you would expect"

freeze sour cream Google Search

Anthony

try this link might help you.. Can freeze left over dough that is sugar cookie that has cream cheese in...

You can freeze just about anything. It is just what will the cream cheese look like when it thaws.

It isn't something I have done before but I have frozen cheese a few times. The taste isn't much affected but the consistency is altered somewhat so a firm cheese turns into a crumbly cheese.
Yoghourt freezes quite well and can make an excellent ice cream substitute so I expect cream cheese will be similar.

I suggest the cream cheese is divided into portions and placed into individual food bags or containers and then placed in the freezer.

Good luck!

Tips for Optimum Pasta
The dough should be evenly kneaded, and slightly moist to form a soft malleable dough. The dough should have the consistency which is not too dry or too moist.
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The dough is too dry if it has a powdery, grainy consistency and breaks into small chunks. Add more liquid (water or vegetable juice) by the teaspoon until it has formed a smooth, malleable dough that is not sticking to the sides or the kneading spiral.
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The dough is too moist if large lumps of dough remain stuck to the kneading spiral. Add flour by the teaspoon until it has formed a smooth, malleable dough that does not stick to the sides or the kneading spiral.
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If you add a little bit of olive oil to the pasta dough, it will slide better through the outlet openings of the pasta attachments.
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For the pasta dough, you can use both normal household flour as well as wholegrain flour, gluten free flour, or flour made from durum wheat semolina. Different types of flours will require a different amount of liquids. Reserve some liquid and add it slowly for best results. Document your process so you can repeat it in the future.
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Vegetable juices made, for example, from spinach, carrots or tomatoes are ideal for adding color and nutrients to your pasta.
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Sprinkle flour on your pasta directly as it emerges from the outlet opening and place it down separated on a smooth floured surface to dry. This will prevent the pasta from sticking together.
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Cooking time for fresh pasta is much shorter than for dried pasta from the supermarket; 2-4 minutes is usually sufficient. Thinner pastas, however, may require an even shorter cooking time. We recommend you check the pasta at regular intervals until the pasta is "al dente".
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Fresh pasta can be kept for 1-2 days in the fridge and frozen in the freezer for as long as 6 months. To stop the pasta from sticking, you should lay the pasta out to dry for 1-2 hours before you store it in the fridge or freeze it.

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Pasta recipes

GARLIC PASTA
Add 2 cloves of garlic (crushed or pureed) to the liquid in a full load of pasta. Cook and serve with sauce and cheese.

TWO MINUTE CLAM SAUCE FOR LINGUINE
Pasta: Linguine or Spaghetti
3 Tbsp.
Olive oil
2 Tbsp.
Garlic - finely chopped
1 can
Clams with juice
3 Tbsp.
Oregano
1/2 cup
White wine (optional)
1/2 cup
Prepared pasta sauce (optional)
Fresh ground pepper (to taste)
Crushed red pepper
Saute garlic and clams in olive oil. Add oregano, pepper and crushed red pepper to taste. If desired, add white wine and/or prepared pasta sauce. Pour over pasta, garnish with minced parsley.

FETTUCCINI & CHICKEN
Pasta: Fettuccini (with 2 Tbsp. olive oil or butter)
4 large or 6 small pieces of boned chicken cut in chunks
2 Tbsp.
Garlic - finely chopped
2 Tbsp.
Italian seasoning
2 Tbsp.
Parsley
Olive oil
Salt & pepper
Bake or saute chicken in olive oil with garlic and seasoning until done.
Place chicken on freshly cooked fettuccini and serve hot. For variety,
add sauteed mushrooms and/or bell pepper. Add Parmesan cheese.

HUNGARIAN PAPRIKA PASTA
To a regular full load of pasta add 2 tablespoons of paprika to the liquid
and stir well before adding to the flour as it mixes.

SPINACH FETTUCCINE IN CREAMY DILL SAUCE
Pasta: Fettuccine, Linguine or Rigatoni
Great with any pasta, but this is very tasty with spinach pasta! Make your liquid for the pasta with fresh spinach juice or mix spinach with a small amount of water in a blender and strain before adding to the egg and oil mixture.
1 Tbsp.
Butter
1 tsp.
Garlic - finely chopped
1 cup
Heavy cream
1/4 cup
Parmesan cheese
2 Tbsp.
Fresh dill
1/2 cup
Tomatoes - diced
Salt & pepper to taste
Melt butter with garlic in pan. Add cream, salt, pepper, and Parmesan cheese. Stir until cheese is melted. Reduce heat, add fresh dill and diced tomatoes. Remove from heat and gently pour over pasta.

RUSSIAN BORSCHT P ASTA
Measure 2 cups of flour. To your liquid ingredients add oil plus egg. Use beet juice instead of water and 1 teaspoon ground sour salt. Serve as a side dish with sour cream.

PASTA WITH SUN DRIED TOMATOES & PINE NUTS
Pasta: Spaghetti, Fettuccini or Linguine
1/4 cup
Olive oil
1 clove
Garlic - finely chopped
2 Tbsp.
Italian herbs
1/4 cup
Sun dried tomato - cut tomatoes in 1/8" slices
1/4 cup
Pine nuts
Saute garlic in olive oil, then add herbs. Remove from heat and stir in sun dried tomatoes. Toss lightly with cooked pasta. Top with pine nuts. Serve with Parmesan cheese.

BASIC PASTA WITH FRESH TOMATOES
Pasta: Any of your favorites
6 Tbsp.
Olive oil
2 Tbsp.
Garlic - minced
2 Tbsp.
Basil - fresh, minced
1 cup
Ripe tomatoes - diced
Salt & pepper to taste
Parmesan cheese
Saute garlic. Add basil to hot skillet. Remove from heat and stir in fresh diced tomatoes. Pour lightly over fresh pasta. Serve with Parmesan cheese.

ARTICHOKE & BUTTER PASTA
Use 2 measuring cups of flour. Fill to "Oil+Egg+Liquid" line with: 1 egg, 2 tablespoons melted butter and fill to top of "Oil+Egg+Liquid" line with liquefied (pureed) artichoke hearts (cooked, or cooked and marinated) after straining artichoke juice through sieve. Serve with remaining artichoke hearts.

SOUTHWEST CHILI PASTA
Use 2 cups of bread or semolina flour. For your liquid, use: 1 egg, 2 teaspoons oil, 1 tablespoon chili powder, 1 teaspoon salt, 1 teaspoon onion powder and fill with tomato juice to top of "Oil+Egg+Liquid" line on your measuring cup.

LEMON PEPPER PASTA & SHRIMP
Pasta: Lemon Pepper Linguine, Spaghetti or Fettuccine
1/4 cup
Olive oil
1 lb.
Fresh shrimp - peeled, deveined and butterflied
2 Tbsp.
Garlic - minced
2 Tbsp.
Oregano
1 Tbsp.
Lemon pepper
1 tsp.
Minced parsley
1 cup
Prepared pasta sauce
2 Tbsp.
White wine (optional)

Minutes to Prepare: 3

Minutes to Cook: 14

Number of Servings: 1

Ingredients

1/2 whole wheat tortilla

1.5 Tbsp apricot preserves

2 oz chicken breast, cooked and shredded

1 oz low-fat mozza cheese, shredded

Lemon Pepper

Directions
Line a cookie sheet with tin foil and place tortilla on foil. Spread preserves on tortilla and top with chicken and cheese. Season with lemon pepper. Bake at 350 degrees F for approximately 14 minutes and broil for 1 minute or until the tortilla is crispy and the cheese is browned.



Number of Servings: 1

Yes but it changes the texture.

Yes and no.
Pick a cream cheese that is medium to high in fat and you can freeze it. It will alter the texture slightly but the taste remains the same. When thawed the cheese will be more crumbly than creamy, but still ok for eating as is, or even better for casseroles and dips etc.
Pick a cream cheese that is high in fatjjj Low and non-fat cream cheeses will not freeze very well.
Although it's completely possible to freeze cream cheese, it does alter the texture. Thawed cream cheese is less creamy and a lot more crumbly than fresh cream cheese. Because of this, it's best to use frozen cream cheese in casseroles, baked dishes and dips.
Pick a cream cheese that has a higher fat content. Low and non-fat cream cheeses don't freeze as well