Friday, October 25, 2013

Chipotle Cream Cheese & Spinach Tortilla Appetizers

The other night I had a Stansbury Art & Literary Society Open House. We had been gone all weekend, so after work I had to scramble to find something to create an appetizer with. This is while I was trying to finish projects for the open house as I had a commission piece to finish. I poked around the fridge, and spied some orange marmalade and Dijon mustard. Hmmm I thought, that would be a good combo in something, but what? Easy is what I needed, and something quick. I ran to the store and picked up tortillas and cream cheese. Back home I found a couple of cooked slices of bacon from breakfast, so I had my sweet, salty, savory bases covered, which is my favorite combo for just about any food. These were a big hit with everyone. The topper was that I got another commission for a sunflower painting!

Chipotle Cream Cheese & Spinach Tortilla Appetizers 

1  package green spinach and herb appetizers
1  8 oz. brick cream cheese, softened
3 heaping tablespoons orange marmalade (peach or apricot would work nicely as well)
1 heaping tablespoon Dijon mustard
3 green onions, minced finely
1/4 t. Chipotle chili powder
2-3 slices bacon, cooked til crisp, crumbled

In a mixing bowl whip all ingredients except tortillas together. Divide mixture between 3 tortillas, spread to the edges. Roll up each rather tightly, and cut into 1/2 inch slices. You should get about 8 to 10 slices, with end pieces to snack on. Yield 24 - 30 appetizers


Wednesday, October 2, 2013

Autumn In Wallowa County

It was hard to leave, but we will be back!