Ingredients
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7 -8 slices bacon, cooked and crumbled
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2 green onions, finely chopped
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1 -2 teaspoon minced fresh garlic
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1 (10 ounce) package frozen chopped spinach (thawed and hand-squeezed dry)
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4 ounces cream cheese, room temperature
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1/4 cup mayonnaise
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1 teaspoon seasoning salt, can use less or 1/2 teaspoon white salt
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black pepper
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1 pinch cayenne pepper (to taste)
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3 tablespoons water chestnuts, finely minced, to taste
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3 (9 inch) flour tortillas
Instructions
- Cook the spinach in boiling water for about 8-10 minutes; drain and place in a bowl to cool.
- When the spinach is cool enough to handle squeeze out any excess moisture with hands, then place in a large bowl.
- Add in all remaining ingredients with crumbled bacon except the tortillas; mix well to combine and adjust seasoned salt, pepper and cayenne to taste.`.
- Heat 1 tortilla in a large skillet over high heat until warm and pliable (about 1 minute per side).
- Spread 1/3 of the filling over the warmed tortilla leaving 1/2-inch border.
- Roll up tightly enclosing the filling.
- Wrap the roll in plastic wrap.
- Repeat with remaining 2 tortillas and filling, the cover each one with plastic wrap.
- Refrigerate the rolls for about 2 hours or up to 4 hours until the filling is very firm.
- Set oven to 400 degrees.
- Remove the plastic wrap, then slice off the uneven ends or the rolls.
- Slice the rolls crosswise on a slight diagonal into about 3/4-inch thick (at this point you can freeze the slices to bake at a later time).
- Arrange on a large baking sheet.
- Bake until heated through (about 7 minutes).