Ketchtwenty2
CigarPass Class of '08 Valedictorian
- Joined
- Nov 10, 2008
- Messages
- 688
Superbowl Cream Cheese Rolls
This is an old recipe that has served me well at Superbowl parties for over a decade. People go crazy for these rolls
What you need:
4-5 large tortillas
6-8 hot peppers (Sorrano, Habanero, jalepeno....what ever you can get)
5 large garlic cloves
5 packages of light cream cheese
Salsa (optional dip)
In a large microwavable bowl put all of the cream cheese and the peppers (finely chopped). Press the garlic cloves and place them in the bowl with the cream cheese and peppers. Microwave on high for 45 seconds....you just want to soften the cream cheese enough to blend it with the other ingredients.
Mix well.
Liberally spread the Cream Cheese/Garlic/Peppers concoction onto warm tortillas. Roll each tortilla into a CIGAR shape. Then with a very sharp or serrated knife, slice the tortillas width-wise so that you have 6-7 half inch thick discs.
Place on a serving tray. Salsa is a great dip for these too.
* Heat note: Depending on your sensitivity to pepper heat, be very careful about the type and the amount of hot peppers you use. Also, If you refrigerate the rolls, the heat will mature in the rolls over time and they will be noticeably hotter the next day.
This is an old recipe that has served me well at Superbowl parties for over a decade. People go crazy for these rolls
What you need:
4-5 large tortillas
6-8 hot peppers (Sorrano, Habanero, jalepeno....what ever you can get)
5 large garlic cloves
5 packages of light cream cheese
Salsa (optional dip)
In a large microwavable bowl put all of the cream cheese and the peppers (finely chopped). Press the garlic cloves and place them in the bowl with the cream cheese and peppers. Microwave on high for 45 seconds....you just want to soften the cream cheese enough to blend it with the other ingredients.
Mix well.
Liberally spread the Cream Cheese/Garlic/Peppers concoction onto warm tortillas. Roll each tortilla into a CIGAR shape. Then with a very sharp or serrated knife, slice the tortillas width-wise so that you have 6-7 half inch thick discs.
Place on a serving tray. Salsa is a great dip for these too.
* Heat note: Depending on your sensitivity to pepper heat, be very careful about the type and the amount of hot peppers you use. Also, If you refrigerate the rolls, the heat will mature in the rolls over time and they will be noticeably hotter the next day.