Cream Cheese and Habanero Jelly Pinwheels

INGREDIENTS

• 1 (8 oz) block cream cheese, softened

• 1/4 cup Kathy’s Hot Dam Jam Habanero 24K Gold Jelly

• 1/4 cup chopped fresh cilantro

• 1 tbsp lime juice

• 1/2 tsp salt

• 1 large tortilla

• Fresh cilantro leaves (optional)

INSTRUCTIONS

1. Mix cream cheese, habanero jelly, cilantro, lime juice, and salt until smooth.

2. Spread the mixture onto the tortilla, leaving a 1-inch border.

3. Roll up the tortilla tightly and slice into pinwheels.

4. Serve chilled, garnished with cilantro leaves if desired.