INGREDIENTS
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2 jalapeño chiles, quartered (leave the seeds in if you like it hotter)
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4 green onions, coarsely chopped
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2 (8-ounce) packages cream cheese, at room temperature
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1/2 of a (0.4-ounce) package ranch dressing mix
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1/2 teaspoon freshly ground black pepper
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10 large flour tortillas
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5 cups loosely packed fresh spinach, washed and dried
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5 to 7 Roma tomatoes, seeded and very thinly sliced
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salsa or Louisiana-style hot sauce, for serving