This recipe is ADDICTING — but only if you like spicy stuff!
My friend’s mother-in-law introduced us to this recipe and it has become a favorite. While I don’t know the technical name for them, my friend’s mother-in-law calls them “butt burners.” 🙂
These are very simple but every time they’re made, they’re eaten up like crazy! They remind me of jalapeño poppers since they contain cream cheese and jalapeños.
1 8 oz. package of softened cream cheese
1 4 oz. can of diced jalapeños
1 4 oz. can of green chiles
1 4 oz. can of diced olives
1 packet of ranch mix
1 package of tortillas (number you’ll need varies)
- In a stand-up mixer, combine cream cheese, jalapeños, chiles, olives, and ranch mix and blend together until smooth. (I used my Kitchenaid but you could use a bowl with a hand mixer, or a sturdy spoon and a bowl — however, I have found the cream cheese harder to mix by hand.)
- Spread desired amount of ingredients onto one side of a tortilla. Note: You will be using multiple tortillas so spread thinly and evenly but don’t use the whole mixture on one tortilla.
- Place another tortilla on top and cut into desired shapes. (I cut mine like a quesadilla.)
If making this ahead of time, I suggest refrigerating the blended mixture and waiting to spread onto tortillas until it’s almost serving time. The tortillas collect a lot of moisture and lose freshness once you’ve added the spread to it so if you’re making them a day ahead of time, then they may become soggy.
Regarding the tortillas, I suggest getting the larger, burrito size instead of the smaller, soft taco size so you use fewer tortillas.
When I make them, I usually use 6 large tortillas. With the thickness that I cut them, I usually end up with about 36 pieces. The number you will get will depend on your tortilla size and the size you cut them.
To make them less spicy, opt to use only a half can of jalapeños or forget them altogether and just let the chiles provide a slightly spicy flavor.