Spinach never tasted so good or so hot! This is a very versatile filling that can be used as a dip with chips or a sandwich spread on a hearty bread such as a dark rye. It’s important to tightly roll and refrigerate the rolls or they won’t stay rolled up after they are sliced.
4 slices bacon
1 8-ounce package cream cheese
4 jalapeno chiles, stems and seeds removed, minced
1 ½ cups cooked spinach, squeezed dry, finely chopped
1 small onion, minced
1 teaspoon garlic powder
2 to 4 tablespoons milk or light cream
3 to 4 flour tortillas
Cook the bacon in a skillet until crisp. Remove, drain on paper towel and crumble.
Allow the cream cheese to sit at room temperature to soften.
Combine all the ingredients, except the cream and tortillas, and mix well. Thin with the milk or cream to a spreadable consistency.
Spread the spinach mixture on each of the tortillas. Roll the tortilla in a jelly-roll fashion and tightly wrap in plastic wrap.
Place the tortillas in the refrigerator for 2 to 3 hours or overnight. Just before serving, unwrap the tortilla rolls and slice into 6 to 8 pieces.