JALAPENO CREAM CHEESE TORTILLA ROLL UPS

INGREDIENTS

• 12 ounces cream cheese room temperature
• 2 jalapenos seeded and minced
• 2 cups grated pepper jack or cheddar cheese or a blend
• 4 bacon strips cooked crisp and crumbled
• ½ teaspoon chili seasoning
• 1 tablespoon brown sugar
• 1/8-1/4 teaspoon cayenne pepper optional and depending how much heat you want
• 2 10 " flour tortillas

INSTRUCTIONS

• In a medium mixing bowl, combine cream cheese, jalapenos, cheese, bacon, chili seasoning, brown sugar and cayenne pepper (if using).
• Lay tortillas out on a clean work surface. Spoon half the cream cheese mixture onto each tortilla and smooth it out to the edges, in an even layer.
• Tightly, roll each tortilla up jellyroll style. Wrap each roll in plastic wrap and place in the fridge at least 3 hours and up to 48 hours.
• When ready to serve, cut off the uneven ends of each rollup and cut into ½-inch to 3/4-inch slices.
• Serve immediately. Store leftovers in the fridge, in an airtight container, up to two days.
• Serve with dipping sauce of your choice – Ranch dip, Tomato salsa, Queso dip or just by themselves.
• Enjoy!

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