1 pkg (250 g) cream cheese, softened
1 c finely chopped cooked chicken
1 c grated Monterrey Jack cheese
1/3 c finely chopped red pepper
1/4 c chopped cilantro or parsley
2 Tbsp finely chopped fresh hot jalapeno pepper
2 tsp cumin
4 -10” tortillas
Combine all the filling ingredients. Divide mixture between tortillas, spread evenly and roll up tightly. Wrap and chill at least 2 hours. Cut into 1/2 inch slices. Unbaked slices freeze well. Bake at 350 F for 12 - 20 minutes, until you can see the cheese bubble slightly on top. Serve with salsa.
You will find the ends kind of "loose", but I fix those slices by patching or filling ... can't waste these yummy treats... and they'll never know once they're baked. Enjoy!