In a small mixing bowl, combine the cream cheese, mayonnaise, Cheddar, pimiento, Baby Bam or Essence, and hot sauce, if using, and stir well to combine.
On a cutting board, lay the 2 tortillas flat. Using the rubber spatula, divide the cheesy filling evenly between the 2 tortillas. Spread the filling to within 1/2-inch from the edges of the tortillas.
Lay 2 slices of ham over the filling. Using clean fingers, roll each tortilla into a cylinder shape, rolling as tightly as you can. Using a chef’s knife, cut each cylinder into 1/2-inch slices, or "pinwheels." Serve immediately.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
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