We just recently passed Cinco de Mayo (5th of May in Spanish) which, in the United States, is a celebration of Mexican heritage and pride. Let Mely share some of her Mexican heritage wi...
- 12 Rhodes Texas Rolls, thawed but still cold
- 7 oz Can of Jalapeños
- 8 oz Cream Cheese, in rectangle package.
This is not a traditional Mexican dish but it is part of what you will find in Mexico today. There is a, let’s say interesting, introduction of Cream Cheese into Mexican cuisine in Mexico where it is considered a delicacy. The most notable of it is the inclusion of cream cheese in every single kind of piece of Sushi you find in Mexico. Are you surprised? You shouldn’t be as outside of Mexican food (obviously the most consumed food in Mexico) Chinese and Japanese food are the second and third most consumed food in Mexico.
These rolls were inspired by my favorite restaurant found in a tiny village called Puerto Nuevo; located just south of Rosarito, BCN, Mexico. This village is made up of shops and restaurants. The village is most known for being the Mexican Lobster capital. Rolls like these are served nice and hot and accompany your tender lobster. For more recipes you can pair these rolls with, go to my website: http://www.casademely.com/
Take each of your rolls and flatten them. Then with your hands pull the dough (or roll it) until you get a nice circle.
Take your jalapeños and make sure they are sliced in very small pieces. It is up to you how much jalapeño you add. Just remember that the seeds are what are really hot. I recommend you clean off all of the seeds, slice the jalapeño into small pieces and taste one. It will not be hot and will help you figure out how much you want to add. Since my husband cannot take any spice, I only put four little pieces on the dough.
Now take your cream cheese rectangle and cut it into 12 squares.
It will seem like a square is a lot of cream cheese but it really isn’t once it is baked.
Place the cream cheese square over the jalapeños. This will ensure that as it bakes, the Jalapeño will travel through the cream cheese and give it that nice flavor you will die for.
Now fold two ends of the dough together.
Notice that I did not use any flour. Now you want to fold the other two ends together.
You have little edges left so you will want to lift those and pinch all the dough together.
Place your rolls in a sprayed muffin tin.
Cover the pan with sprayed plastic wrap and let it rise for 15 minutes. Meanwhile, preheat your oven at 350° F.
Now bake the rolls at 350° F for 20-25 minutes……and ENJOY!
I shared these rolls with two of my friends and they loved them! Carolyn asked that I only take over one or two next time because she and her husband found themselves eating all of them within seconds. I would say they are an 8 out of 10.