Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 pieces
Makes 12 individual pieces (from 3 rolls). Double/triple recipe as needed, to make more. Can be made ahead. See end of recipe instructions for details.
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- 8 oz cream cheese (regular, not whipped - at room temperature)
- 1/4 cup red pepper finely diced (about 1/4 of a large pepper)
- 1/4 cup jalapeno pepper finely diced (about 1 medium pepper)
- 1/3 cup green onion finely diced(1/2 bunch)
- 3 Tbsp fresh parsley finely chopped
- 3 Tbsp dried bread crumbs
- 1/4-1/2 tsp hot sauce
- Salt and pepper
- 3 large tortilla shells (about 9- diameter)
- 1 1/2 cups cheddar cheese shredded
- 2 Tbsp butter melted
- Sour cream
- Diced green onion
- Sriracha (optional)
Preheat oven to 350° F.
Place cream cheese in a microwaveable bowl. Microwave for 10-15 seconds, just to soften (give it another 5-10 seconds if cream cheese is cold, but be careful not to melt!). Add the rest of the filling ingredients to the bowl and mix thoroughly to combine. Be sure to add salt and pepper, to taste.
Lay out 3 large tortillas. Divide the filling between the 3 tortillas. Using an offset spatula or the back of a spoon, spread the filling over the tortilla, getting as close the edge as you can. Sprinkle the shredded cheddar cheese over-top, dividing it between the 3 tortillas.
Roll up tortillas: With the tortilla in front of you, fold in about 3/4-inch of the tortilla over the filling at the 3-o'clock and 9 o'clock position, just to straighten up the sides a bit. Then, starting with the edge closest to you, roll the tortilla up jelly-roll style. Place on a baking sheet, with the seam down. Repeat with remaining tortillas.
Cut the tortillas: Brush tortillas with melted butter, then make 3 slices about halfway through (not all the way through!) the roll as shown here - / | (so with tortilla horizontally in front of you, about one quarter in from the left, make one diagonal slice to the right, then make one slice in the middle straight up and down and then one quarter in from the right, make one diagonal slice to the left.
Bake tortillas for 18-20 minutes, or until crisp and golden. Remove from oven and finish cutting through the slices you made before baking to make 4 pieces from each roll.
Serve with sour cream garnished with diced green onion and a splash of Srirarcha, if you like.
These can be made ahead. Wrap well in plastic wrap and store in the fridge for a day or double wrap and freeze. Thaw at room temperature in wrapping, then brush with butter, slice and bake as usual.
Calories: 191kcal | Carbohydrates: 3g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 187mg | Potassium: 68mg | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 8.1mg | Calcium: 128mg | Iron: 0.4mg