Mexican Torlilla Roll

There are two types of tortillas, one is made with corn and the other made with flour. If it is not rolled up but wrapped, it would be a burrito which is just as delicious. This dish is a potluck pleaser.

Ingredients:

12 oz. cream cheese (1-1/2 blocks) softened to room temperature
3 green onions, chopped fine (just the green part)
8 carrots shredded fine
1 16 oz can of Spicy Jalalpeno Refried Beans
10 huge leaves of green leaf lettuce
10 flour tortillas (burrito sized)
10 slices turkey ham (rectangular shaped package)

toothpicks to seal the tortilla flaps
1 bowl of picante sauce for dipping


Method:

Place cream cheese, refried beans in large bowl. Blend well until cream cheese lumps have been blended in. Add green onions and blend well. Allow to sit for 30 minutes so the flavors will marinate.

Then, take about 3 tablespoons of mixture and spread in center of tortilla. Spread shredded carrot and top with one slice of turkey ham lengthwise and a piece of lettuce onto the tortilla. Place it on the tortilla edge nearest to you and roll firmly. If the mixture is coming out of the sides you are rolling too tightly.

Place roll in a dry container with an airtight seal.


Repeat this process with the remaining 9 tortilla's.

Seal container and place in refrigerator until ready to serve.


Take a roll, discard the ends that have no filling. Make slices about the width of your finger. You can get 10 roll-ups from each tortilla. As you cut them insert a toothpick at the tortilla flap to keep the pinwheel together.

Place on a serving tray with a bowl of picante sauce as a dip.

Notes:

Here are some tips.

For more spice, add more jalapenos.

Picante sauce comes in a variety of hot or mild, use the kind you like. Do not use the "chunky" Picante sauce because the pickled peppers in the sauce interfere with the flavor of the fresh ones.

Substitution:

Honey ham or turkey will work fine.

Multi-colored toothpicks make a festive presentation during any season of the year.



Serves