Start your morning with a little kick by serving these chipotle cream cheese and sausage breakfast rollups that are especially great when you need to grab and go. Protein-filled and satisfying, they will wake you — and your taste buds — right up! They can be prepared ahead of time (when you are wide awake one afternoon or evening so you don’t have to bumble around the kitchen bleary-eyed in the morning) and they freeze well, too! If you have an air fryer, it makes these especially quick and easy because preheating takes only two minutes and cooking time is shorter, too.
The term “chipotle” (pronounced chi poht lay or chi poht lee) refers to smoke-dried jalapenos. They are picked red, then, after they begin to dry, they are smoked — for days, I am told. If you can’t find ready-made chipotle-flavored cream cheese, skip the whole smoking your own jalapenos part and buy a can of the rascals. You will often find them in adobo sauce. If that’s the only way you can get them, rinse the adobo sauce off, give 2-4 of the chipotle peppers a good chopping (depending upon how spicy you like things) and blend them with 8 oz. softened cream cheese to make your own chipotle cream cheese mixture.
Tip: Another alternative is to simply blend your cream cheese with 1/4 to 1/2 cup of your favorite salsa, drained slightly so it won’t make the cream cheese too soupy. The flavor will be different, but still really good.
- 1 pkg. flour tortillas (I use the low carb ones)
- 1 lb. cooked breakfast sausage, drained and crumbled
- 1 tub of chipotle flavored-cream cheese [See above if you can’t find ready-made chipotle cream cheese]
Preheat your oven or air fryer to 350 degrees.
Mix together the sausage mixture and the cream cheese.
Spread the sausage cheese mixture on your tortillas. The smaller your sausage pieces, the easier it will be to spread.
Roll up the tortillas and place them open side down on the baking sheet or in the air fryer basket.
Remove them from the oven in 20-30 minutes (or, if you are using the air fryer, check after 5 minutes, flip, and continue cooking for another couple of minutes), roll them over and make sure they have achieved the degree of brownness shown below. Remember — the ingredients were already fully cooked. You’re just trying to get the flavors bonded and get the tortilla “crust” a little crispy.
Once you remove them from the oven, it’s best to wait until they cool a bit before trying to cut them. Otherwise, they squish a bit and won’t be as attractive. I don’t think I waited on the batch below.
One more word of advice. They look best if the slices are uniform in size. Use a pizza cutter or a large sharp knife. Cut off the ends of each roll so that you are left with straight sides for each cut. Slice into perfect pieces.
You can microwave a few seconds before serving, or serve even serve them cold. They’re also great as party food or to serve on game day.