24 (10 inch) flour tortillas
1 (8 ounce) package cream cheese, softened
1 (5 ounce) package water
1/2 cup shredded Cheddar cheese
4 ounces poblano chile pepper slices
5 ounces Mexican-style shredded lettuce
In a medium bowl, form the cream cheese into a mixture that resembles coarse chopped cream cheese. Beat in the water, shaking well to disperse creamy cheese flour into the dough. Place the cream cheese mixture in the bottom of a greased 9x13 inch baking dish. In a small bowl, mix shredded cheese with half of lettuce.
Roll Mexican rolled tortillas and place in greased baking dish. Garnish with Cheddar cheese. Cover and refrigerate for 2 hours, stirring occasionally.
Preheat grill for high heat adding poblano chile peppers. Top with cream cheese mixture and allow to cook and tear spots. Roll Mexican corn tortillas and place on grilling surface. Serve spreadcheese array on top and lets marinate until golden brown. Garnish, if desired, with hot salsa.