In a small bowl, combine the cream cheese, jalapeno, cilantro, salt and pepper. In a saute pan, cook the red onion in the olive oil until soft. Take the onions out of the pan and set aside. Add the spinach and cook until wilted. Drain out the water. Set that aside also. Spread the cream cheese on a tortilla. I set up an assembly line and laid out all 10 tortillas. Sprinkle the red onions on the tortillas.

Add the spinach and bacon.

Sprinkle with cheese.

Roll the tortillas up. Put them in the fridge for an hour to firm up before you cut them.

If you are going to freeze them, I would wrap them in waxed paper and then put them in a freezer bag. I kept these in the fridge and used them the next day so I did not wrap them in paper, just a Ziploc bag.

When you are ready to cook them off, trim the ends off of the tortillas and cut them into 6 slices. Make your clean up a little easier than I did and line the pan with tin foil.

Put the tortillas under the broiler for about 3 minutes, or until the cheese is melted and golden brown.