Cranberry Jalapeno Tortilla Roll Ups (Print Version)

# Ingredients:

→ Filling

01 - 16 ounces cream cheese, softened
02 - 1 cup dried cranberries, chopped
03 - 2/3 cup chopped pecans, toasted
04 - 2 small jalapeños, finely diced (seeds removed if desired)
05 - 1/4 cup crumbled bleu cheese

→ Wrap

06 - 4 large flour tortillas (burrito size)

→ Optional

07 - Honey or hot honey for serving

# Instructions:

01 - In a mixing bowl, beat the cream cheese on medium speed until smooth.
02 - Fold in chopped cranberries, toasted pecans, diced jalapeños, and crumbled bleu cheese. Adjust heat or cheese quantity to taste.
03 - Heat tortillas briefly until pliable and easy to roll without cracking.
04 - Spread an even layer of the cream cheese mixture over each tortilla.
05 - Roll tortillas tightly, wrap with plastic wrap, and refrigerate for 4 hours to firm up.
06 - Slice roll-ups into 1-inch pinwheels. Optionally drizzle with honey before serving for a sweet finish.

# Notes:

01 - For a more intense spiciness, leave the jalapeño seeds intact.
02 - Using colored tortillas such as green or red adds festive appeal.
03 - Ensure cream cheese is fully softened to facilitate smooth mixing.
04 - Blu cheese amount can be modified; feta or goat cheese are suitable substitutes.

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