Rollitos de espinacas

Ingredientes

• 1 brick of cream cheese ((8 ounces), softened)
• 1 tablespoon minced jalapeño
• 3 tablespoons chopped cilantro
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon olive oil
• 1 small red onion ( diced)
• 1 bag of spinach ((6 ounces))
• 10 small flour tortillas
• 8 slices thick-cut bacon ( cooked and crumbled)
• 1 cup shredded Monterey Jack cheese

Preparación

1. 1

   Mix filling: In a small bowl, combine the cream cheese, jalapeño, cilantro, salt, and pepper.

2. 2

   Sauté onion: Heat the olive oil in a frying pan and cook the red onion until soft and translucent, about 3 minutes. Remove from the pan and set aside.

3. 3

   Wilt spinach: Add the spinach to the pan and cook until wilted, about 3 minutes. Drain out the water as much as possible and set aside.

4. 4

   Spread filling: Divide the cream cheese and cooked red onions over the tortillas.

5. 5

   Add toppings: Top with the spinach and bacon.

6. 6

   Sprinkle cheese: Sprinkle with the shredded cheese.

7. 7

   Chill: Roll the tortillas up. Put them in the fridge for 1 hour to firm up before you cut them.

8. 8

   Slice: When you are ready to serve them, trim off the ends and cut each one into 6 equal pieces. Place them on a baking sheet, preferably lined with foil or parchment paper for easy cleanup.

9. 9

   Broil: Put the tortillas under the broiler for about 4 minutes, or until the cheese is melted, and serve.