Any chile-spiced cream cheese can be used to make this spicy snack
1 cup spicy cream cheese like Pikanter Philadelphia or French Cremeux Mexicano Picante
1 tomato, finely chopped
1 clove garlic clove, minced
1 teaspoons chipotle powder or Pimenton de la Vera hot
Pinch of salt
4 flour tortillas
In a bowl, combine the cream cheese, tomato, garlic, chipotle powder and mix well.
Spread the mixture on the tortillas like buttering a sandwich, leaving a 1/2 inch border along the edge of the tortillas.
Stack 2 tortillas on top of each other and roll up real tight. Repeat with the other two.
To keep rolls from falling apart, wrap each one tightly in plastic wrap. Refrigerate for at least 1 hour.
Shortly before serving, unwrap rolls. Cut into slices about 1 inch thick.