Ingredients :

• Cream cheese (Philadelphia style) — This is the glue of the recipe. It must be taken out 20 minutes before starting — cold, it spreads like concrete and tears the tortilla. Use the original version, not light: the texture holds better and the flavor is cleaner.
• Jarred salsa — No need to make it from scratch. A good “chunky” salsa does the job perfectly. Avoid versions that are too liquid: they soak the tortilla during the chilling phase, and you’ll end up with leaky rolls when slicing.
• Large flour tortillas — Get the large ones, minimum 25-30 cm diameter. Small ones produce slices that are too thin. Check that they are flexible at room temperature — a cold, stiff tortilla cracks during rolling.
• Shredded cheddar — It adds character and a slightly grainy texture that contrasts with the melting cream cheese. Use a mature cheddar rather than mild. Shred it at home if you can: bagged cheddar contains anti-caking agents that dull the taste.