Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Light cream cheese; softened |
| ¼ cup | Finely shredded Mexican-style or sharp |
| \N \N | Cheddar cheese |
| 2 tablespoons | Thinly sliced green onion |
| 2 tablespoons | Chunky salsa |
| \N \N | OR 1/2 Tbs. chopped canned chipotle |
| \N \N | Chilies in adobo sauce |
| 2 tablespoons | Chopped fresh cilantro |
| ½ teaspoon | Ground cumin |
| 2 \N | Green chili or spinach-flavored flour; (10-inch) |
| \N \N | Tortillas |
| 12 smalls | Cilantro strips for garnish |
| \N \N | Spinach leaves |
| \N \N | Salsa |
MAKES 20 LACTO
This appetizer can be doubled or tripled to serve a crowd. Look for flavored tortillas in large supermarkets or specialty food shops.
In small bowl, combine cream cheese, shredded cheese, green onion, salsa, chopped cilantro and cumin; mix well. Spread evenly over tortillas. Place a layer of spinach over cheese. Roll tightly; wrap in plastic. Chill at least 1 hour or up to 8 hours.
Cut crosswise into 1-inch pieces; arrange cut side up on serving platter.
Garnish each pinwheel with cilantro sprig. Cover and chill up to 1 hour before serving. Serve with a dollop of salsa on top.
PER SERVING: 36 CAL.; 1G PROT.; 2G TOTAL FAT (1G SAT. FAT); 40 CARB.; 5MG CHOL.; 50MG SOD.; 0 FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 58 Converted by MM_Buster v2.0l.