Use kitchen shears to cut the bacon into small pieces, then cook in a large skillet over medium heat, until crisp. Drain on a paper towel-lined plate and set aside.

In a medium mixing bowl, using a hand mixer, combine the cream cheese, picante sauce and green onions. Divide evenly and spread among the tortillas, leaving a 1/2 –inch border all around. Top each tortilla with four slices of ham and bacon pieces. Roll each tortilla into a cylinder, wrap each in plastic wrap and refrigerate for 1 hour.

Remove the rolls from the fridge and discard the plastic wrap. Cut each roll into 1-inch pieces, discarding the uneven ends (or eating them, as I do!). If you like, for easy serving, stick toothpicks in the roll 1-inch apart before cutting.


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