BACON CUBAN ROLL UPS
| INGREDIENTS 1 container (8 oz) cream cheese spread, softened 2 tablespoons chopped fresh cilantro leaves 2 teaspoons packed brown sugar 2 teaspoons yellow mustard 1 teaspoon soy sauce 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch) 1 lb sliced deli ham 8 slices Swiss cheese (about 6 oz), cut in half 6 slices bacon, crisply cooked and crumbled 6 dill pickle planks (from 32-oz jar), cut in 4 strips lengthwise | HOW TO MAKE
1.In medium bowl, mix cream cheese spread, cilantro, brown sugar, mustard and soy sauce. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Top half of each tortilla with ham, Swiss cheese, bacon and pickles.
2.Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
3.To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.
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NOTES
For a fun presentation, top each roll with a sliced dill pickle and a toothpick.
An 8-oz block of cream cheese can be used instead of cream cheese spread. Soften cream cheese as directed on package.
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