Serves 4

Ingredients:

8 ounces cream cheese, softened & at room temperature
10 8-inch flour tortillas (optional-flavored flour tortillas)
2/3 cup pepper jelly
1 4.5 ounce can chopped green chiles, well drained
1 pound very thinly sliced Cotto salami
2/3 cup fresh cilantro, well packed
¼ cup chopped scallions
Extra cilantro sprigs for garnish

Directions:

1. Spread a thin layer of softened cream cheese mixture on one side of each tortilla, leaving at least 1-inch free at the top of each tortilla. 
2. Spread a thin layer of pepper jelly atop cream cheese.  Sprinkle each with chiles.
3. Arrange two layers of salami atop cream cheese.  Sprinkle surface with cilantro and chopped scallions.
4. Tightly roll up each tortilla, jelly-roll fashion.  Tightly wrap each in plastic wrap. 
5. Refrigerate for a minimum of 4 to 5 hours.  When ready to serve, unwrap and trim ends with a serrated knife, then cut each tortilla into 1-inch pieces. 
6. Garnish with extra cilantro.