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Recipe Source: Debbie McIntyre
2 bars of cream cheese
Pace Picante Salsa (whatever heat level you want) – but I do not use the chunky one I use the original one.
1- Chipotle Chile
1/2 -1 cup of shredded cheese
one bunch green onions, chopped
1 med tomato, chopped
1 avocado, chopped
opt- 1/4 cup cilantro – chopped
opt-1 jalapeno, minced
I put the cream cheese in the food processor ( it helps too if it is room temp) and blend till creamy. I add the salsa a bit at a time, I am more interested in consistency, but I will guess it is about a cup. You want it creamy and not too liquidy, although it does firm up a bit in the refrigerator so you don’t want it to be so firm that you wont be able to get a chip in there. With the processor running, add one chipotle chile and a little of the adobo sauce too( you find them in the hispanic food area called chipotle in adobo sauce). If you wanted to add a little more heat then you would add the jalapeno now too.Open your processor lid and toss in cheese, I either use the Sargento Lite Mexican Shredded cheese to lighten things up, or sometimes for a kick I use Shredded Pepper Jack and/or this Chipotle White Cheese (I have only seen this at Costco and it have a neat smoky taste without being too spicy) and the chopped green onions,. at this point you would also add the cilantro if you were using it. Place the lid back on and just pulse till mixed through. You don’t want to loose the texture of the onions and cheese. Take it out and place in your serving bowl, cover with plastic wrap. Doing this part early in the day is a good thing, gives it plenty of time to firm up and have all the flavors come together. When you are ready to serve, you can garnish with the chopped tomato and avocado. Serve with chips, cut veggies, crackers, anything dipable!
Take extra large flour tortillas, spread the dip on the tortilla about 1/4 – 1/2 inch from the edge, top with the avo and tomato. Roll the tortilla fairly tightly. Get some sturdy paper towel and just dampen, you don’t want them wet, lightly dampened. Roll the paper towel around each tortilla roll and place in a sealable plastic storage bag and place in the refrigerator for at least 1 hour. Just before you plan to serve, unroll the paper towels and slice the tortilla rolls about 1 inch thick. Serve cut sides showing, and you can have some extra salsa on hand for dipping too if you want.