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Tortilla Spirals

Source of Recipe

From "Cold-Weather Cooking" by Sarah Leah Chase


Recipe Introduction

"These versatile, Mexican morsels are fun to make and great to nibble. Once made, they can be stored in the refrigerator up to a week or even frozen. Omit the chicken if a vegetarian version is preferred, and adjust the hotness to your taste with the cayenne pepper. These are celebrated party fare, though I often toast a few spirals at noontime to accompany a steaming bowl of soup."

List of Ingredients

â—¦ 6 ounces cream cheese, at room temperature
â—¦ 4 ounces mild chèvre, such as Montrachet
â—¦ 1 clove garlic, minced
â—¦ 3 scallions, trimmed and minced
â—¦ 1 can (4 ounces) chopped green chiles
â—¦ 6 sun-dried tomatoes, packed in oil, drained but oil reserved, thinly slivered
â—¦ â…“ cup pitted black olives, minced
â—¦ 4 ounces Monterey Jack cheese, shredded
â—¦ 1 cup finely diced cooked white chicken meat
â—¦ 3 tablespoons minced fresh cilantro
â—¦ 2 teaspoons best-quality chili powder
â—¦ Cayenne pepper to taste
â—¦ Salt to taste
â—¦ 14 large (10-inch) flour tortillas


Recipe

Beat the cream cheese and chèvre together in a mixing bowl until smooth. Beat in all the remaining ingredients except the tortillas and oil from the sun-dried tomatoes.

Spread one tortilla with a generous 2 tablespoons of the cheese mixture. Top with a second tortilla and spread in the same fashion with the cheese mixture. Roll up the two tortillas tightly like a jelly roll and wrap in plastic wrap. Repeat the process with the remaining tortillas and cheese mixture. Refrigerate for at least 2 hours.

Preheat the oven to 400° F. Cut each tortilla roll into ½-inch slices and place cut sides up on a nonstick baking sheet. Brush the top of each with a little oil from the sun-dried tomatoes. Bake in the oven until puffed and lightly browned, 12 to 15 minutes. Let cool a minute or two and serve.

Makes 9 dozen