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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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These appetizers really look and taste great! And they're really simple to make as well. The recipe can easily be doubled or tripled depending on how big a crowd your are making it for. Try using both green and red tortillas for a nice colorful platter. Cook time is for the filling's chill time. Ingredients:
4 ounces light cream cheese, softened |
1/4 cup finely shredded sharp cheddar cheese (or mexican blend) |
2 tablespoons finely sliced scallions |
2 tablespoons chunky salsa (home made or your favorite in a jar) |
2 tablespoons chopped fresh cilantro |
1/2 teaspoon cumin |
2 flavored 10-inch flour tortillas (tomato/basil, jalapeno/cilantro, or spinach are some kinds i can find in stores here) |
lavash bread, works well also |
1 (10 ounce) package baby spinach leaves |
Directions:
1. In a bowl, combine cream cheese, shredded cheese, scallion, salsa, cilantro and cumin and mix well.
2. Spread mixture evenly over the two flour tortillas- be sure to reach to the ends.
3. Place a single layer of the baby spinach leaves evenly over the crem cheese mixture.
4. Roll the tortillas tightly.
5. This step is important and will give the pinwheel look to your appetizers.
6. Wrap each roll in plastic wrap, and chill for at least an hour, or up to 8 hours.
7. After rolls are chilled, unwrap and cut each one in half.
8. Begin from the smooth half, and cut roll into 1 inch circles.
9. You should get 4 to 5 circles from each tortilla half depending on how well you tortilla ends hold together.
10. Arrange your pinwheels cut side up on your serving platter.
11. Cover and chill for up to one hour before serving.
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