It's really simple. Basically just mix chiles in cream cheese and roll it up in a tortilla:
Ingredients
- 1 habañero
- 1 hot green jalapeño
- 3 mild red jalapeños
- 8 oz pkg of regular cream cheese, softened at room temperature
- 2 8" flour tortillas
- Coarse ground kosher salt (can use regular)
- Mince 2 hot chiles and one of the mild ones very finely (or chop in food processor), saving the 2 extra mild ones for a garnish.
- Fold minced chiles into the cream cheese thouroughly without overmixing.
- Spread 1/2 of mix on each tortilla evenly from edge to edge and roll up tightly. If any mix squeezes out as you roll, scrape it off and use it to fill the ends.
- Wrap tightly in plastic wrap and cool in the fridge, preferably overnight.
- Slice into 1/3" slices with a very sharp knife.
- Sprinkle salt lightly over the top.
- Slice remaining red chiles thinly and press one slice into the top of each piece. You can also top with different things, such as dried, crushed red pepper, hot Hungarian paprika, etc.
For Aimée's version, use diced New Mexico green chiles in place of hot chiles, and add a tablespoon of sour cream to the mix. Drain the chiles well from the can and pat dry with paper towel before mixing. (Or roast your own and chop finely as above.)
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