container (8 oz) cream cheese spread, softened
teaspoon fresh lemon juice
teaspoon Worcestershire sauce
teaspoon smoked paprika
teaspoon ground red pepper (cayenne)
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
jar (4 oz) diced pimientos, drained and patted dry
cup sliced green onions
tablespoons chopped pickled jalapeño chiles
In medium bowl, mix cream cheese spread, mayonnaise, mustard, lemon juice, Worcestershire sauce, paprika, salt and red pepper. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Top half of each tortilla with cheese, pimientos, green onions and jalapeño chiles.
Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.
- An 8-oz block of cream cheese can be used instead of cream cheese spread. Soften cream cheese as directed on package.
- If you don’t have Cheddar-Monterey Jack cheese blend, shredded medium Cheddar cheese can be substituted.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.