Garlic Green Chile Spirals
12 oz. Cream cheese
1 cup Sour cream
6 Green chiles
6 Large tortillas
4 Smoked sausages
1 oz. Dried onions
1 oz. Rosemary and garlic
1 pk. Onion soup mix
Start by smoking the green chiles and sausage for the insides of the spirals. I placed some of the cream cheese that I got out of the freezer in the smoker to thaw and take on a little smoke early in the cooking session. Keep in mind that it is easy to melt the cheese in a hot smoker.
After all of the chiles and sausage are smoked, dice up both and mix with the cream cheese and sour cream. I use three (6 oz) packages of cream cheese to every cup of sour cream. Blend the cheese, chiles and sausage with the dried onions, rosemary/garlic, and package of onion soup mix into a spreadable paste.
Spread the paste on to the tortillas uniformly until all of the tortilla is covered. Once covered, tightly roll the tortilla into a log.
Place one or two toothpick in the log to keep it from unwrapping and place in the refrigerator overnight to allow the mixture to set up. This will make cutting the log into spirals easier than trying to do a freshly done batch.
After setting overnight, slice the logs into spirals of approximately 3/16 inch thick.
6 large tortillas should make well over 100 spirals.