Yield: 1 servings
|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)|
|12 smalls||Cilantro strips for garnish|
|\N \N||Spinach leaves|
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.