1. Prepare the Tortillas:

1. Make sure your cream cheese is at room temperature. This will make it much easier to spread.
2. Lay a tortilla flat on a cutting board.
3. Spread a thin, even layer of cream cheese over the entire surface of the tortilla. Use approximately 1/6 of the cream cheese per tortilla (a little over 1 ounce, or 2-3 tablespoons).
4. Sprinkle approximately 1 teaspoon of everything seasoning evenly over the cream cheese.

2. Roll and Slice:

1. Starting at one edge, tightly roll the tortilla up into a log.
2. Using a sharp knife, cut off the uneven ends of the roll (these can be cooked separately or discarded).
3. Cut the remaining roll into 1-inch pieces. This should yield about 6 bites per tortilla.

3. Cook the Bites:

1. In a large non-stick pan over medium heat, melt the butter. The recipe instructions did not specify, but using medium-low heat may be better for preventing burning, while still achieving a golden brown crust.
2. Add the tortilla bites to the pan, cut-side down, in a single layer. Do not overcrowd the pan; cook in batches if necessary.
3. Cook for about 1 minute, or until golden brown and crispy.
4. Flip the bites and cook for another minute, or until the other side is golden brown and crispy.

4. Serve:

1. Remove the bites from the pan and serve warm.