Ingredients
2jalapeno chiles
4green onions
2pkgcream cheese
½pkgranch dressing mix
½tspfreshly ground black pepper
5cupsfresh spinach
5roma tomatoes
10largeflour tortillas
salsa,or louisiana style hot sauce
Preparation
Put the jalapeños and onions in a food processor, and process for 3 to 5 seconds, until well chopped.
Add the cream cheese, dressing mix, and black pepper, and process again until all is well mixed.
Using a spatula or butter knife, spread the mixture evenly over one side of each flour tortilla.
Arrange ½ cup spinach and a few tomato slices on top of the mixture on each tortilla.
Roll up each tortilla, making a tight roll.
Once all are rolled and stacked on a plate, cover with plastic wrap or foil and put them in the fridge to chill for about an hour.
Using a sharp chef’s knife, slice each rolled tortilla into ½-inch-thick rounds.
Arrange attractively on a serving platter.
Serve with salsa or Louisiana-style hot sauce on the side.
