Southwestern pinwheels

Yield: 1 servings

Measure Ingredient
4 ounces Light cream cheese; softened
¼ cup Finely shredded Mexican-style or sharp
Cheddar cheese
2 tablespoons Thinly sliced green onion
2 tablespoons Chunky salsa
OR 1/2 Tbs. chopped canned chipotle
Chilies in adobo sauce
2 tablespoons Chopped fresh cilantro
½ teaspoon Ground cumin
2 Green chili or spinach-flavored flour; (10-inch)
Tortillas
12 smalls Cilantro strips for garnish
Spinach leaves
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.

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