Spicy pecan pinwheels`
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8 Oz) Cream Cheese |
| At room temperature | ||
| ⅓ | cup | Sour Cream |
| ½ | cup | Pecans -- finely chopped |
| 2 | tablespoons | Picante Sauce, Bottled |
| 1 | teaspoon | Jalapeno Pepper, |
| Fresh -- or to taste | ||
| 1 | small | Garlic Clove -- crushed |
| Thru' press | ||
| 4 | (8 In.) Flour Tortillas | |
Directions
1. In a medium bowl, using a hand-held electric mixer at med. speed, beat the cream cheese and sour cream until smooth and combine. Beat in the pecans, picante sauce, chile pepper, and garlic. 2. Spread about 6 Tbs of the mixture on a tortilla and tightly roll it up.
Wrap in plastic wrap. Continue the procedure with the reamining ingredients. Refrigerate the rolls for at least 4 hours or overnight.
3. When ready to serve, remove plastic wrap from the rolls. Cut into ½ inch-thick slices and serve immediately. Makes 8 to 12 appetizer servings from Betty Price of Lubbock, TX.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (159) Fido: Cooking