Southwestern pinwheels
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.